Journal of Functional Foods
 2024
DOI: 10.1016/j.jff.2024.106607
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Exploring the functional potential of pea-based sourdough in traditional durum wheat focaccia: Role in enhancing bioactive compounds, in vitro antioxidant activity, in vitro digestibility and aroma

Francesca Vurro,
Maria Santamaria,
Carmine Summo
et al.
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