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Page 1
How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread.
Food Res Int. 2022 Sep;159:111614. doi: 10.1016/j.foodres.2022.111614. Epub 2022 Jul 2.
Food Res Int. 2022.
PMID: 35940807
Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications.
Pontonio E, Arora K, Dingeo C, Carafa I, Celano G, Scarpino V, Genot B, Gobbetti M, Di Cagno R.
Pontonio E, et al. Among authors: genot b.
Front Microbiol. 2021 Jul 12;12:674413. doi: 10.3389/fmicb.2021.674413. eCollection 2021.
Front Microbiol. 2021.
PMID: 34322100
Free PMC article.
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Sourdough Fermented Breads are More Digestible than Those Started with Baker's Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses.
Rizzello CG, Portincasa P, Montemurro M, Di Palo DM, Lorusso MP, De Angelis M, Bonfrate L, Genot B, Gobbetti M.
Rizzello CG, et al. Among authors: genot b.
Nutrients. 2019 Dec 4;11(12):2954. doi: 10.3390/nu11122954.
Nutrients. 2019.
PMID: 31817104
Free PMC article.
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