Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

By C. Rizzello, L. Nionelli, R. Coda, M. Angelis, M. Gobbetti. 2010

241 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/4da8714cf2c2591e78e57a204b1ffca6a2751775

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1. C. Rizzello
2. R. Coda
3. L. Nionelli
4. R. Cagno
5. M. Gobbetti

Citations in the corpus

• Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread (2010, methodology): “As shown by SPME/GC/MS analysis, a very low level of volatile compounds deriving from lipid oxidation was found in the freeze-dried sourdough fermented wheat germ during 40 days of storage [2].”