Microbial ecology, biochemical and nutritional features in sprouted composite type I sourdough made of wheat and blend flours
Article in LWT (September 2023)
The most recent citing publications are shown below. View all 16 publications that cite this research output on Dimensions.
Techno-Functional Properties of Wheat-Based Food Products
Book chapter (July 2023)
Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality
Article in Food Research International (March 2023)