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2 research outputs found
Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread
Author
Asp
Carlo G. Rizzello
+13Â more
El
Giuditta Alfonsi
Knuckles
Liljerberg
Marco Gobbetti
Maria De Angelis
Mendosa
Philip Arnault
Raffaella Di Cagno
Sapirstein
Stefan Cappelle
Venter
Wolever
Publication venue
'Cambridge University Press (CUP)'
Publication date
Field of study
No full text
Crossref
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre
Author
A Corsetti
A Ã…kerberg
+43Â more
A. Cassone
BE Knuckles
C Jeya
C. G. Rizzello
CS Brennan
CS Venter
D Ludwig
DJ Jenkins
DJ Jenkins
DJA Jenkins
EM Östman
EM Östman
FRJ Bornet
G Kedia
H Liljeberg
HD Sapirstein
HGM Liljeberg
HGM Liljerberg
I Bourdon
IEM Björck
J Bran-Miller
J Li
LS Austin
M Angelis De
M Angelis De
M Angelis De
M Esteller
M Gobbetti
M Maioli
M. De Angelis
Marco Gobbetti
N. Damiano
P Burton
R Meulen Van der
R. Di Cagno
S Siragusa
SN El
SW Rizkalla
T Vasiljevic
TM Wolever
WP Hammes
Y Yamada
Ã… Haglund
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref