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Get Free AccessNew types of sourdough breads are proposed, made with freeze-dried sourdough adjuncts based on: (i)
Stavros Plessas, Ioanna Mantzourani, Athanasios Alexopoulos, Maria Alexandri, Nikolaos Kopsahelis, Vasiliki Adamopoulou, Argyro Bekatorou (2023). Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice. , 12(5), DOI: https://doi.org/10.3390/antiox12051113.
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Type
Article
Year
2023
Authors
7
Datasets
0
Total Files
0
Language
en
DOI
https://doi.org/10.3390/antiox12051113
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