Abstract
U Dept. of Food, Environmental and Nutritional Science,
University of Milan, Milan, Italy
K University of Eastern Finland, Institute of Public
Health and Clinical Nutrition, Kuopio, Finland
U Institute of Sciences of Food Production, Italian
National Research Council, Milan, Italy
Original language | English |
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Pages (from-to) | 275-283 |
Journal | LWT - Food Science and Technology |
Volume | 66 |
DOIs | |
Publication status | Published - 2016 |
MoE publication type | A1 Journal article-refereed |
Keywords
- lactic acid bacteria
- probiotic
- starter cultures
- wheat bran sourdough