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Wheat milling by-products and sourdough fermentation: nutritional, functional and technological advantages
Wheat milling by-products and sourdough fermentation: nutritional, functional and technological advantages
2015
Carlo Giuseppe Rizzello
Luana Nionelli
Anna Lorusso
Marco Gobbetti
Keywords:
Biotechnology
Food science
Fermentation
Environmental science
sourdough fermentation
Biology
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