Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications

Organic farming is gaining a broad recognition as sustainable system, and consumer demand for organic products has increased dramatically in the recent past. Whether organic agriculture delivers overall advantages over conventional agriculture is, however, contentious. Here, the safety, nutritional,...

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Detalles Bibliográficos
Publicado en:Front Microbiol
Autores principales: Pontonio, Erica, Arora, Kashika, Dingeo, Cinzia, Carafa, Ilaria, Celano, Giuseppe, Scarpino, Valentina, Genot, Bernard, Gobbetti, Marco, Di Cagno, Raffaella
Formato: Artigo
Lenguaje:Inglês
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC8312275/
https://ncbi.nlm.nih.gov/pubmed/34322100
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2021.674413
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