Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility of Neapolitan Pizza
Sign Up to like & getrecommendations! Published in 2025 at "Foods"
DOI: 10.3390/foods14081418
Abstract: Baking leavening agents and fermentation conditions may influence the gastrointestinal fate of nutrients in baked goods, thereby affecting their bioavailability. This study aimed to evaluate the digestibility of sourdough pizza fermented with lactic acid bacteria… read more here.
Keywords: digestibility; leavening agents; time; microbial leavening ... See more keywords