Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans (Q38572721)
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scientific article published on June 1995
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans |
scientific article published on June 1995 |
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Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans (English)
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H G Liljeberg
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C H Lönner
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I M Björck
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1 June 1995
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