Impact of sourdough microbiota on FODMAPs and ATI content in bakery products

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter

2 Scopus citations

Original language	English
Title of host publication	Sourdough Microbiota and Starter Cultures for Industry
Publisher	Springer
Pages	425-459
Number of pages	35
ISBN (Electronic)	9783031486043
ISBN (Print)	9783031486036
DOIs	https://doi.org/10.1007/978-3-031-48604-3_15
State	E-pub ahead of print - 17 Apr 2024
Externally published	Yes

Access to Document

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title = "Impact of sourdough microbiota on FODMAPs and ATI content in bakery products",

author = "Sabrina Geisslitz and Scherf, \{Katharina Anne\}",

year = "2024",

month = apr,

day = "17",

doi = "10.1007/978-3-031-48604-3\_15",

language = "English",

isbn = "9783031486036",

pages = "425--459",

booktitle = "Sourdough Microbiota and Starter Cultures for Industry",

publisher = "Springer",

}

TY - CHAP

T1 - Impact of sourdough microbiota on FODMAPs and ATI content in bakery products

AU - Geisslitz, Sabrina

AU - Scherf, Katharina Anne

PY - 2024/4/17

Y1 - 2024/4/17

UR - https://www.scopus.com/pages/publications/85205413527

U2 - 10.1007/978-3-031-48604-3_15

DO - 10.1007/978-3-031-48604-3_15

M3 - Chapter

AN - SCOPUS:85205413527

SN - 9783031486036

SP - 425

EP - 459

BT - Sourdough Microbiota and Starter Cultures for Industry

PB - Springer

ER -