Research article
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties / Venturi, Manuel; Galli, Viola; Pini, Niccolò; Guerrini, Simona; Sodi, Costanza; Granchi, Lisa. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2377. - ELETTRONICO. - (2021), pp. 1-10. [10.1007/s00217-021-03740-y]
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties
Venturi, Manuel
;Galli, Viola;Pini, Niccolò;Guerrini, Simona;Granchi, Lisa
2021
Abstract
Research article
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