Research article
Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour / Viola Galli, Manuel Venturi, Niccolò Pini, Simona Guerrini, Lisa Granchi. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2385. - ELETTRONICO. - (2019), pp. 1-11. [10.1007/s00217-019-03353-6]
Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour
Viola Galli;Simona Guerrini;Lisa Granchi
2019
Abstract
Research article
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