Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications

Organic farming is gaining a broad recognition as sustainable system, and consumer demand for organic products has increased dramatically in the recent past. Whether organic agriculture delivers overall advantages over conventional agriculture is, however, contentious. Here, the safety, nutritional,...

Descripción completa

Detalles Bibliográficos
Autores principales: Pontonio, Erica, Arora, Kashika, Dingeo, Cinzia, Carafa, Ilaria, Celano, Giuseppe, Scarpino, Valentina, Genot, Bernard, Gobbetti, Marco, Di Cagno, Raffaella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8312275/
https://www.ncbi.nlm.nih.gov/pubmed/34322100
http://dx.doi.org/10.3389/fmicb.2021.674413

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8312275/
https://www.ncbi.nlm.nih.gov/pubmed/34322100
http://dx.doi.org/10.3389/fmicb.2021.674413

Ejemplares similares