Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre
| Image |  |
|---|---|
| Description | article published in 2009 |
| Author/s |
author: Marco Gobbetti |
| Publication date | May 24, 2009 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |