Sourdough process and spirulina-enrichment can mitigate the limitations of colon fermentation performances of gluten-free breads in non-celiac gut model
| Autor: | Nissen, Lorenzo, Casciano, Flavia, Chiarello, Elena, Di Nunzio, Mattia, Bordoni, Alessandra, Gianotti, Andrea |
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| Zdroj: | In Food Chemistry 15 March 2024 436 |
| Databáze: | ScienceDirect |
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