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

著者: Giuseppe Perri, Rossana Coda, Carlo Giuseppe Rizzello, Giuseppe Celano, Marco Ampollini, Marco Gobbetti, Maria De Angelis, Maria Calasso - Food Chemistry 2021 被引用: 91