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Effect of consumption of ancient grain bread leavened with ..:
Pagliai, Giuditta
;
Venturi, Manuel
;
Dinu, Monica
...
International Journal of Food Sciences and Nutrition. 72 (2020) 3 - p. 367-374 , 2020
Link:
https://doi.org/10.1080/09637486.2020.1799956
RT Journal T1 <Title>Effect of consumption of ancient grain bread leavened with sourdough or with baker's yeast on cardio-metabolic risk parameters: a dietary intervention trial</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_09637486.2020.1799956&Exemplar=1&LAN=DE A1 Pagliai, Giuditta A1 Venturi, Manuel A1 Dinu, Monica A1 Galli, Viola A1 Colombini, Barbara A1 Giangrandi, Ilaria A1 Maggini, Niccolò A1 Sofi, Francesco A1 Granchi, Lisa PB Informa UK Limited YR 2020 SN 0963-7486 SN 1465-3478 JF International Journal of Food Sciences and Nutrition VO 72 IS 3 SP 367 OP 374 LK http://dx.doi.org/https://doi.org/10.1080/09637486.2020.1799956 DO https://doi.org/10.1080/09637486.2020.1799956 SF ELIB - SuUB Bremen
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