Article Versions Notes

Perri G, Rizzello CG, Ampollini M, Celano G, Coda R, Gobbetti M, De Angelis M, Calasso M. Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties. Foods. 2021; 10(7):1489. https://doi.org/10.3390/foods10071489

Perri, Giuseppe, Carlo Giuseppe Rizzello, Marco Ampollini, Giuseppe Celano, Rossana Coda, Marco Gobbetti, Maria De Angelis, and Maria Calasso. 2021. "Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties" Foods 10, no. 7: 1489. https://doi.org/10.3390/foods10071489

Perri, G., Rizzello, C. G., Ampollini, M., Celano, G., Coda, R., Gobbetti, M., De Angelis, M., & Calasso, M. (2021). Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties. Foods, 10(7), 1489. https://doi.org/10.3390/foods10071489