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    Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry

    Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry by Giuseppe Perri, Graziana Difonzo, Lorenzo Ciraldo, Federico Rametta, Gaia Gadaleta-Caldarola, Hana Ameur, Olga Nikoloudaki, Maria De Angelis, Francesco Caponio, Erica Pontonio

    Published 2025-01-01
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