Work

Novel insights on the functional/nutritional features of the sourdough fermentation

Year: 2018

Type: review

Source: International Journal of Food Microbiology

DOI: 10.1016/j.ijfoodmicro.2018.05.018

Authors: Marco Gobbetti, Maria De Angelis, Raffaella Di Cagno, Maria Calasso, Gabriele Archetti, Carlo Giuseppe Rizzello

Institutions: Free University of Bozen-Bolzano, University of Bari Aldo Moro, Università Cattolica del Sacro Cuore

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

OpenAlex ID: W2803233941

FWCI: 3.886

Cites: 87

Cited by: 352

Related to: 10