Fermentation Process and Bioavailability of Phytochemicals from Sourdough Bread

Maciej Kuligowski , Jacek Nowak , Iwona Jasińska-Kuligowska


Author Maciej Kuligowski - Uniwersytet Przyrodniczy w Poznaniu
Maciej Kuligowski,,
, Jacek Nowak - Uniwersytet Przyrodniczy w Poznaniu
Jacek Nowak,,
, Iwona Jasińska-Kuligowska (WT / KTAS)
Iwona Jasińska-Kuligowska,,
- Department of Food Commodity Science
Publication size in sheets0.5
Book Rosell Cristina M., Bajerska Joanna, El Sheikha Aly F. (eds.): Bread and its fortification : nutrition and health benefits, Food Biology Series, 2016, CRC Press Taylor & Francis Group, ISBN 9781498701563, 407 p.
Keywords in Englishfermentation, sourdough bread technology, bioavailability, phytochemicals
Languageen angielski
Score (nominal)5
ScoreMinisterial score = 5.0, 20-12-2019, MonographChapterAuthor
Citation count*
Share Share

Get link to the record

* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
Are you sure?