Use of non-conventional ingredients to develop and improve functional and bio-fortified sourdough-based and other bakery products

Sîrbu, Alexandrina

doi:10.1016/b978-0-443-18622-6.00017-7

Handbook of Sourdough Microbiota and Fermentation 2025

DOI: 10.1016/b978-0-443-18622-6.00017-7

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Use of non-conventional ingredients to develop and improve functional and bio-fortified sourdough-based and other bakery products

Alexandrina Sîrbu

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Use of non-conventional ingredients to develop and improve functional and bio-fortified sourdough-based and other bakery products

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References 145 publications

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