Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications.
- DOI
- 10.3389/fmicb.2021.674413
- Published
- 2021
- Container
- Frontiers in microbiology
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3389/fmicb.2021.674413,
title = {Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications.},
author = {Pontonio E and Arora K and Dingeo C and Carafa I and Celano G and Scarpino V and Genot B and Gobbetti M and Di Cagno R},
year = {2021},
journal = {Frontiers in microbiology},
doi = {10.3389/fmicb.2021.674413},
url = {https://doi.org/10.3389/fmicb.2021.674413}
}RIS
TY - JOUR TI - Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications. AU - Pontonio E AU - Arora K AU - Dingeo C AU - Carafa I AU - Celano G AU - Scarpino V AU - Genot B AU - Gobbetti M AU - Di Cagno R PY - 2021 JO - Frontiers in microbiology DO - 10.3389/fmicb.2021.674413 UR - https://doi.org/10.3389/fmicb.2021.674413 ER -
APA
E, P., K, A., C, D., I, C., G, C., V, S., B, G., M, G., & R, D. C. (2021). Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications.. Frontiers in microbiology. https://doi.org/10.3389/fmicb.2021.674413
Source records
- pubmed · retrieved 2026-09-26T11:45:16.262Z