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

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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

Year of publication

2021

Authors

Perri, Giuseppe; Coda, Rossana; Rizzello, Carlo; Celano , Giuseppe; Ampollini, Marco; Gobbetti, Marco; De Angelis, Maria; Calasso, Maria

Organizations and authors

Publication type

Publication format

Article

Parent publication type

Journal

Audience

Scientific

Peer-reviewed

Peer-Reviewed

MINEDU's publication type classification code

A1 Journal article –refereed

Publication channel information

Parent publication name

Food Chemistry

Volume

355

​Publication forum

56253

​Publication forum level

2

Other information

Fields of science

Other agricultural sciences

Open access

No

Publication country

Netherlands

Language

English

International co-publication

Yes

Co-publication with a company

Yes