(Q38162572)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24230470%20AND%20SRC:MED&resulttype=core&format=json

29 February 2020

title

How the sourdough may affect the functional features of leavened baked goods (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24230470%20AND%20SRC:MED&resulttype=core&format=json

29 February 2020

1 reference

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24230470%20AND%20SRC:MED&resulttype=core&format=json

29 February 2020

Carlo Giuseppe Rizzello

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24230470%20AND%20SRC:MED&resulttype=core&format=json

29 February 2020

Raffaella Di Cagno

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24230470%20AND%20SRC:MED&resulttype=core&format=json

29 February 2020

Maria De Angelis

4

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24230470%20AND%20SRC:MED&resulttype=core&format=json

29 February 2020

1

Marco Gobbetti

1 reference

30 August 2017

Carlo G Rizzello

2

1 reference

30 August 2017

Raffaella Di Cagno

3

1 reference

30 August 2017

Maria De Angelis

4

1 reference

30 August 2017

publication date

16 May 2013

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24230470%20AND%20SRC:MED&resulttype=core&format=json

29 February 2020

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24230470%20AND%20SRC:MED&resulttype=core&format=json

29 February 2020

volume

37

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24230470%20AND%20SRC:MED&resulttype=core&format=json

29 February 2020

page(s)

30-40

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24230470%20AND%20SRC:MED&resulttype=core&format=json