Wikidata

(Q38572721)

English

Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans

scientific article published on June 1995

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Statements

title
Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans (English)
1 reference
stated in
Europe PubMed Central
PubMed ID
7782904
retrieved
4 September 2017
author name string
H G Liljeberg
series ordinal
1
1 reference
stated in
Europe PubMed Central
PubMed ID
7782904
retrieved
4 September 2017
C H Lönner
series ordinal
2
1 reference
stated in
Europe PubMed Central
PubMed ID
7782904
retrieved
4 September 2017
I M Björck
series ordinal
3
1 reference
stated in
Europe PubMed Central
PubMed ID
7782904
retrieved
4 September 2017
publication date
1 June 1995
1 reference
stated in
Europe PubMed Central
PubMed ID
7782904
retrieved
4 September 2017
page(s)
1503-1511
1 reference
stated in
Europe PubMed Central
PubMed ID
7782904
retrieved
4 September 2017

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