Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility
酸面团发酵剂和面包制作工艺会影响全麦面包的特性,包括淀粉消化率。
期刊:Current Research in Food Science
影响因子:7
doi:10.1016/j.crfs.2025.101208
Verdonck, Celine; Lambrechts, Eline; Pradal, Ines; De Vuyst, Luc; Verté, Fabienne; Hellemans, Tom; Delannoy, Franky; Duijsens, Dorine; Verkempinck, Sarah; Grauwet, Tara; De Bondt, Yamina; Courtin, Christophe M