Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility

This is a publication. If there is no link to the publication on this page, you can try the pre-formated search via the search engines listed on this page.

Authors: Celine Verdonck, Eline Lambrechts, Ines Pradal, Luc De Vuyst, Fabienne Verté, Tom Hellemans, Franky Delannoy, Dorine Duijsens, Sarah Verkempinck, Tara Grauwet, Yamina De Bondt, Christophe M. Courtin

Journal title: Current Research in Food Science

Journal number: 11

Journal publisher: Elsevier BV

Published year: 2025

DOI identifier: 10.1016/J.CRFS.2025.101208

ISSN: 2665-9271