Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda

Open source

DOI: 10.1002/jsfa.70919
Published: 2026-08-24
Container: Journal of the Science of Food and Agriculture
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/jsfa.70919,
  title = {Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products},
  author = {Reyna Stefanson and Sathsara Deyalage and Sachini Senarathna and Maneka Malalgoda},
  year = {2026},
  journal = {Journal of the Science of Food and Agriculture},
  doi = {10.1002/jsfa.70919},
  url = {https://doi.org/10.1002/jsfa.70919}
}

RIS

TY  - JOUR
TI  - Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products
AU  - Reyna Stefanson
AU  - Sathsara Deyalage
AU  - Sachini Senarathna
AU  - Maneka Malalgoda
PY  - 2026
JO  - Journal of the Science of Food and Agriculture
DO  - 10.1002/jsfa.70919
UR  - https://doi.org/10.1002/jsfa.70919
ER  -

APA

Stefanson, R., Deyalage, S., Senarathna, S., & Malalgoda, M. (2026). Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.70919

Source records

crossref · retrieved 2026-09-25T18:24:31.852Z