New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota
| Autor: | Mastrolonardo, Federica a, #, Costantini, Alice a, #, Polo, Andrea a, b, ⁎, Verni, Michela c, Junior, Wilson José Fernandes Lemos a, Tlais, Ali Zein Alabiden a, b, Nikoloudaki, Olga a, b, Granehäll, Lena Birgitta Marie a, Gobbetti, Marco a, b, Pontonio, Erica d, Di Cagno, Raffaella a, b |
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| Zdroj: | In Future Foods December 2024 10 |
| Databáze: | ScienceDirect |
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