Fermentation Process and Bioavailability of Phytochemicals from Sourdough Bread

Maciej Kuligowski , Jacek Nowak , Iwona Jasińska-Kuligowska

Abstract

n/a
Author Maciej Kuligowski - Uniwersytet Przyrodniczy w Poznaniu
Maciej Kuligowski,,
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, Jacek Nowak - Uniwersytet Przyrodniczy w Poznaniu
Jacek Nowak,,
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, Iwona Jasińska-Kuligowska (WT / KTAS)
Iwona Jasińska-Kuligowska,,
- Department of Food Commodity Science
Pages68-78
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
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