دورية أكاديمية
Sourdough process and spirulina-enrichment can mitigate the limitations of colon fermentation performances of gluten-free breads in non-celiac gut model
| العنوان: | Sourdough process and spirulina-enrichment can mitigate the limitations of colon fermentation performances of gluten-free breads in non-celiac gut model |
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| المؤلفون: | Nissen, Lorenzo, Casciano, Flavia, Chiarello, Elena, Di Nunzio, Mattia, Bordoni, Alessandra, Gianotti, Andrea |
| المصدر: | In Food Chemistry 15 March 2024 436 |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 03088146 |
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| DOI: | 10.1016/j.foodchem.2023.137633 |