Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains

The use of sourdough fermentation and whole grain flours in baked goods manufacturing are known to enhance their functional and nutritional features. In this context, it is necessary to select the most suitable lactic acid bacteria strains and flour combination to achieve this goal. A characterizati...

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Detalles Bibliográficos
Autores principales: Galli, Viola, Venturi, Manuel, Guerrini, Simona, Blandino, Massimo, Luti, Simone, Pazzagli, Luigia, Granchi, Lisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278840/
https://www.ncbi.nlm.nih.gov/pubmed/32429251
http://dx.doi.org/10.3390/foods9050640

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278840/
https://www.ncbi.nlm.nih.gov/pubmed/32429251
http://dx.doi.org/10.3390/foods9050640

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