Concepedia

How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread

Alice Costantini, Alessio Da Ros, Olga Nikoloudaki, Marco Montemurro, Raffaella Di Cagno, Bernard Genot, Marco Gobbetti, Carlo Giuseppe Rizzello

Food Research International · 2022 · 22 citations · 46 references

DOI

Concepts

References

46

A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

Marion M. Bradford · Analytical Biochemistry · 1976 · 209.3K citations

, , +13

Tricine–SDS-PAGE

Hermann Schägger · Nature Protocols · 2006 · 2.5K citations

A starch hydrolysis procedure to estimate glycemic index

Isabel Goñi, Alejandra García‐Alonso, Fulgêncio Saura-Calixto · Nutrition Research · 1997 · 2K citations

, , +8

A Pepsin Pancreatin Digest Index of Protein Quality Evaluation

W. R. Akeson, Mark A. Stahmann · Journal of Nutrition · 1964 · 652 citations

, , +4

The sourdough microflora: Interactions of lactic acid bacteria and yeasts

Marco Gobbetti · Trends in Food Science & Technology · 1998 · 487 citations

, , +7