Novel insights on the functional/nutritional features of the sourdough fermentation
Marco Gobbetti(Free University of Bozen-Bolzano), Carlo Giuseppe Rizzello(Sapienza University of Rome), Maria De Angelis(University of Bari Aldo Moro), Gabriele Archetti(Università Cattolica del Sacro Cuore), Raffaella Di Cagno(Free University of Bozen-Bolzano), Maria Calasso(University of Bari Aldo Moro)
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