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Rizzello CG, Portincasa P, Montemurro M, Di Palo DM, Lorusso MP, De Angelis M, Bonfrate L, Genot B, Gobbetti M. Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses. Nutrients. 2019; 11(12):2954. https://doi.org/10.3390/nu11122954

Rizzello, Carlo Giuseppe, Piero Portincasa, Marco Montemurro, Domenica Maria Di Palo, Michele Pio Lorusso, Maria De Angelis, Leonilde Bonfrate, Bernard Genot, and Marco Gobbetti. 2019. "Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses" Nutrients 11, no. 12: 2954. https://doi.org/10.3390/nu11122954

Rizzello, C. G., Portincasa, P., Montemurro, M., Di Palo, D. M., Lorusso, M. P., De Angelis, M., Bonfrate, L., Genot, B., & Gobbetti, M. (2019). Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses. Nutrients, 11(12), 2954. https://doi.org/10.3390/nu11122954