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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

University of Helsinki

Coda Rossana

Publication type

Publication format

Article

Parent publication type

Journal

Article type

Original article

Audience

Scientific

Peer-reviewed

Peer-Reviewed

MINEDU's publication type classification code

A1 Journal article (refereed), original research

Publication channel information

Journal

Food Chemistry

Parent publication name

Food Chemistry

Volume

355

Article number

129638

ISSN

0308-8146

​Publication forum

56253

​Publication forum level

2

Open access

Open access in the publisher’s service

No

Self-archived

Yes

License of the self-archived publication

CC BY NC ND

Other information

Fields of science

Other agricultural sciences

Keywords

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Publication country

Netherlands

Internationality of the publisher

International

Language

English

International co-publication

Yes

Co-publication with a company

Yes

DOI

10.1016/j.foodchem.2021.129638

The publication is included in the Ministry of Education and Culture’s Publication data collection

Yes