Reducing FODMAPs and improving bread quality using type II sourdough with selected starter cultures
Menezes, Leidiane Andreia Acordi, De Marco, Ivan, Neves Oliveira dos Santos, Nataly, Costa Nunes, Catharina, Leite Cartabiano, Claudio Eduardo, Molognoni, Luciano, Pereira, Gilberto V. de Melo, Daguer, Heitor, De Dea Lindner, Juliano
Published in International journal of food sciences and nutrition (03.10.2021)
Published in International journal of food sciences and nutrition (03.10.2021)
Get full text
Journal Article