标题
Thirty years of knowledge on sourdough fermentation: A systematic review
作者
关键词
Sourdough, Lactic acid bacteria, Yeasts, Starters, Glycemic index, Protein digestibility
出版物
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 108, Issue -, Pages 71-83
出版商
Elsevier BV
发表日期
2020-12-16
DOI
10.1016/j.tifs.2020.12.008
参考文献
相关参考文献
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