New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota by Federica Mastrolonardo, Alice Costantini, Andrea Polo, Michela Verni, Wilson José Fernandes Lemos Junior, Ali Zein Alabiden Tlais, Olga Nikoloudaki, Lena Birgitta Marie Granehäll, Marco Gobbetti, Erica Pontonio, Raffaella Di Cagno

Get full text