Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice — Stavros Plessas (2023) | RDL Network
Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice
Article 2023 en
Authors
SP
Stavros Plessas
IM
Ioanna Mantzourani
AA
Athanasios Alexopoulos
Abstract
1 min read
New types of sourdough breads are proposed, made with freeze-dried sourdough adjuncts based on: (i)
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