Does sourdough bread provide clinically relevant health benefits?

During the last decade, scientific interest in and consumer attention to sourdough fermentation in bread making has increased. On the one hand, this technology may favorably impact product quality, including flavor and shelf-life of bakery products; on the other hand, some cereal components, especia...

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Detalles Bibliográficos
Autores principales: D’Amico, Vera, Gänzle, Michael, Call, Lisa, Zwirzitz, Benjamin, Grausgruber, Heinrich, D’Amico, Stefano, Brouns, Fred
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10399781/
https://www.ncbi.nlm.nih.gov/pubmed/37545587
http://dx.doi.org/10.3389/fnut.2023.1230043

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10399781/
https://www.ncbi.nlm.nih.gov/pubmed/37545587
http://dx.doi.org/10.3389/fnut.2023.1230043

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