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Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility of Neapolitan Pizza Article

https://www.mdpi.com/2304-8158/14/8/1418
https://doi.org/10.3390/foods14081418

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authors

Stasio, Luigia Di
De Caro, Salvatore
Marulo, Serena
Renzo, Tiziana Di
Ferranti, Pasquale
Reale, Anna
Mamone, Gianfranco

publication date

2025

published in

Foods Journal

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Digital Object Identifier (DOI)

https://doi.org/10.3390/foods14081418

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