Search results for: Food Chemistry

Rizzello CG, Nionelli L, Coda R, De Angelis M, Gobbetti M (2010): Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ. Food Chemistry. 119(2010):1079-89.

Rizzello CG, Cassone A, Coda R, Gobbetti M (2011): Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making. Food Chemistry. 127:952-9.