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Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time

Document Type

Article

Author

Păucean, A.; Șerban, L.-R.; Chiș, M.S.; Mureșan, V.; Pușcaș, A.; Man, S.M.; Pop, C.R.; Socaci, S.A.; Ranga, F.; Pop, A.; Igual, M.; Alexa, E.; Berbecea, A.

Source

In: Food Chemistry: X. (Food Chemistry: X, 30 June 2024, 22)

Subject

Language

English

ISSN

25901575

Online Access

Full Text (ScienceDirect 종량제) Full Text (ScienceDirect O/A) Web of Science JCR 저널정보 Scopus Find it@PNU

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