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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American Society for Nutrition
2022
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| Materias: | |
| 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 |