Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread

✍ Scribed by Carlo Giuseppe Rizzello; Rossana Coda; Francesco Mazzacane; Davide Minervini; Marco Gobbetti

• Book ID: 116489437
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 508 KB
• Volume: 46
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2011.12.024