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Recent Advances in the Use of Sourdough Biotechnology in Pasta Making
The growing consumers’ request for foods with well-balanced nutritional profile and functional properties promotes research on innovation in pasta making. As a staple food and a common component of diet, pasta can be considered as a vector of dietary fiber, vegetable proteins, vitamins, minerals, an...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6517888/ https://www.ncbi.nlm.nih.gov/pubmed/31003472 http://dx.doi.org/10.3390/foods8040129 |