The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry
Critical reviews in food science and nutrition, 2020-07, Vol.60 (13), p.2158-2173 [Peer Reviewed Journal]2019 Taylor & Francis Group, LLC 2019 ;2019 Taylor & Francis Group, LLC ;ISSN: 1040-8398 ;EISSN: 1549-7852 ;DOI: 10.1080/10408398.2019.1631753 ;PMID: 31257912
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