Sourdough Fermentation as a Tool to Improve the Nutritional and Health‐Promoting Properties of Its Derived‐Products

AuthID
 P-00V-M6D
4
Author(s)
Graça, C
·
Tipo de Documento
Review
Year published
2021
Publicado
in Fermentation, ISSN: 2311-5637
Volume: 7, Número: 4, Páginas: 246
Indexing
Scopus®
Crossref®23
Publication Identifiers
SCOPUS: 2-s2.0-85118137250
Source Identifiers
ISSN: 2311-5637
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