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Journal: Nutrients, 2023
Volume: 15
Number: 2958

Article: Sourdough “Biga” Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model
Authors: by Alice Costantini, Michela Verni, Federica Mastrolonardo, Carlo Giuseppe Rizzello, Raffaella Di Cagno, Marco Gobbetti, Mario Breedveld, Suzan Bruggink, Kristof Lefever and Andrea Polo
Link: https://www.mdpi.com/2072-6643/15/13/2958

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