Sourdough “Biga” Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model

Baked goods manufacturing parameters and fermentation conditions interfere with the nutrients content and affect their gastrointestinal fate. Pinsa Romana is a type of pizza that, recently, has been commercially rediscovered and that needed elucidation from a nutritional and digestibility perspectiv...

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Detalles Bibliográficos
Autores principales: Costantini, Alice, Verni, Michela, Mastrolonardo, Federica, Rizzello, Carlo Giuseppe, Di Cagno, Raffaella, Gobbetti, Marco, Breedveld, Mario, Bruggink, Suzan, Lefever, Kristof, Polo, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10346773/
https://www.ncbi.nlm.nih.gov/pubmed/37447283
http://dx.doi.org/10.3390/nu15132958

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10346773/
https://www.ncbi.nlm.nih.gov/pubmed/37447283
http://dx.doi.org/10.3390/nu15132958

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