Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread

Authors: Giuseppe Perri, Rossana Coda, Carlo Giuseppe Rizzello, Giuseppe Celano, Marco Ampollini, Marco Gobbetti, Maria De Angelis, Maria Calasso - Food Chemistry 2021 cited by 91