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Can fermentation methods and granulometry modulate bread starch digestibility without hindering its technological quality?
Marianna Tagliasco, Fatma Boukid, Stefano Renzetti, Alessandra Marti, Elena Bancalari, Elena Vittadini, Nicoletta Pellegrini*
*Corresponding author for this work
Research output: Contribution to journal › Article › Academic › peer-review
2
Citations
(Scopus)