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Minimal influence of milling technique in contrast to sourdough on the nutritional and organoleptic quality of bread.
Mietton L, Mata-Orozco J, Guezenec S, Marlin T, Samson MF, Canaguier E, Godet T, Nolleau V, Segond D, Cassan D, Baylet M, Bedouelle P, Bonnel L, Bouquin H, Christin G, Courteau M, Doucoure M, Hazard V, Kober T, Montard A, Nodet M, Parent M, Dalmasso C, Gainon A, Jouve O, Pichard S, Puel J, Simon R, Nidelet T, Sicard D. Mietton L, et al. Among authors: godet t. Food Microbiol. 2024 Apr;118:104426. doi: 10.1016/j.fm.2023.104426. Epub 2023 Nov 19. Food Microbiol. 2024. PMID: 38049266