Nutritional benefits of sourdoughs: A systematic review

Food fermentation using sourdough—i.e., consortia of lactic bacteria and yeasts—is increasingly considered among the public as a natural transformation yielding nutritional benefits; however, it is unclear whether its alleged properties are validated by science. The aim of this study was to systemat...

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Detalles Bibliográficos
Autores principales: Ribet, Léa, Dessalles, Robin, Lesens, Corinne, Brusselaers, Nele, Durand-Dubief, Mickaël
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Nutrition 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10103004/
https://www.ncbi.nlm.nih.gov/pubmed/36811591
http://dx.doi.org/10.1016/j.advnut.2022.10.003

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10103004/
https://www.ncbi.nlm.nih.gov/pubmed/36811591
http://dx.doi.org/10.1016/j.advnut.2022.10.003

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