Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)

Published 2009 View Full Article

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Title
Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 137, Issue 2-3, Pages 236-245
Publisher
Elsevier BV
Online
2009-12-15
DOI
10.1016/j.ijfoodmicro.2009.12.010

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