Use of sourdough fermentation and pseudo-cereals and...

International Journal of Food Microbiology 2010 Vol. 137; Iss. 2-3

Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)

Rossana Coda, Carlo Giuseppe Rizzello, Marco Gobbetti
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Volume:
137
Year:
2010
Language:
english
Pages:
10
DOI:
10.1016/j.ijfoodmicro.2009.12.010
File:
PDF, 1.02 MB
english, 2010
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