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Lievito naturale: monumentale analisi su 30 anni di studi

Ricerca condotta dagli scienziati dei Laboratori Micro4Food dell'università di Bolzano/Allegato

Un team di ricercatori dei laboratori Micro4Food dell'università di Bolzano, guidati dal prof. Marco Gobbetti, ha passato in rassegna i principali studi dedicati al lievito madre pubblicati in oltre 50 paesi negli ultimi tre decenni. L’articolo che ne è scaturito rappresenta la summa di tutta la conoscenza scientifica in merito e mette in luce le potenzialità sensoriali, reologiche, nutrizionali, nutra...

hef - 16821
Bolzano, BZ, Italia, 02/08/2021 14:28
EFA News - European Food Agency

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