Article Versions Notes

Di Stasio L, De Caro S, Marulo S, Di Renzo T, Ferranti P, Reale A, Mamone G. Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility of Neapolitan Pizza. Foods. 2025; 14(8):1418. https://doi.org/10.3390/foods14081418

Di Stasio, Luigia, Salvatore De Caro, Serena Marulo, Tiziana Di Renzo, Pasquale Ferranti, Anna Reale, and Gianfranco Mamone. 2025. "Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility of Neapolitan Pizza" Foods 14, no. 8: 1418. https://doi.org/10.3390/foods14081418

Di Stasio, L., De Caro, S., Marulo, S., Di Renzo, T., Ferranti, P., Reale, A., & Mamone, G. (2025). Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility of Neapolitan Pizza. Foods, 14(8), 1418. https://doi.org/10.3390/foods14081418