TY  - JOUR 
AU  - Fernández Peláez, Juan
AU  - Paesani, Candela
AU  - Gómez Pallarés, Manuel
PY  - 2020
SN  - 2073-4395
UR  - https://uvadoc.uva.es/handle/10324/58892
AB  - There has been growing demand by consumers for grain-based products with well-balanced nutritional profiles and health-promoting properties. The components of the flours obtained from different grains can be modified or improved at a nutritional level...
LA  - eng
PB  - MDPI
KW  - Fermentation
KW  - Nutrition
KW  - Bread
KW  - Pan - Elaboración
KW  - Microbiota
KW  - Food Science
TI  - Sourdough technology as a tool for the development of healthier grain-based products: an update
DO  - 10.3390/agronomy10121962
ER  -