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Journal: Nutrients, 2019
Volume: 11
Number: 2954

Article: Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses
Authors: by Carlo Giuseppe Rizzello, Piero Portincasa, Marco Montemurro, Domenica Maria Di Palo, Michele Pio Lorusso, Maria De Angelis, Leonilde Bonfrate, Bernard Genot and Marco Gobbetti
Link: https://www.mdpi.com/2072-6643/11/12/2954

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