Wheat Bran Sourdough-like Fermented: A Potential Source of Prebiotics and Probiotics

Abstract
Publication Date:
2016
Iris type:
01.05 Abstract in rivista
Keywords:
Probiotics; Prebiotics; Sourdough; wheat; bran
List of contributors:
Authors of the University:
Handle:
https://iris.cnr.it/handle/20.500.14243/336403
Published in:
JOURNAL OF CLINICAL GASTROENTEROLOGY
Journal