Integrated Strategy for Low-FODMAP Bread Formulation: Selection of Wheat Flours and Microbial Starter.

Galgano F, Tramutola A, Condelli N, Lomonaco A, Scarpa T, Casale R, Di Renzo T, Nazzaro S, Cintoni M, Mele MC, D'Antuono I, Reale A

Open source

DOI: 10.3390/foods15162792
Published: 2026 Aug 9
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15162792,
  title = {Integrated Strategy for Low-FODMAP Bread Formulation: Selection of Wheat Flours and Microbial Starter.},
  author = {Galgano F and Tramutola A and Condelli N and Lomonaco A and Scarpa T and Casale R and Di Renzo T and Nazzaro S and Cintoni M and Mele MC and D'Antuono I and Reale A},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15162792},
  url = {https://doi.org/10.3390/foods15162792}
}

RIS

TY  - JOUR
TI  - Integrated Strategy for Low-FODMAP Bread Formulation: Selection of Wheat Flours and Microbial Starter.
AU  - Galgano F
AU  - Tramutola A
AU  - Condelli N
AU  - Lomonaco A
AU  - Scarpa T
AU  - Casale R
AU  - Di Renzo T
AU  - Nazzaro S
AU  - Cintoni M
AU  - Mele MC
AU  - D'Antuono I
AU  - Reale A
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15162792
UR  - https://doi.org/10.3390/foods15162792
ER  -

APA

F, G., A, T., N, C., A, L., T, S., R, C., T, D. R., S, N., M, C., MC, M., I, D., & A, R. (2026). Integrated Strategy for Low-FODMAP Bread Formulation: Selection of Wheat Flours and Microbial Starter.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15162792

Source records

pubmed · retrieved 2026-09-26T03:35:05.541Z