Development of Functional Sourdough Bread Using Lactobacillus sakei and Germinated Brown Rice: Evaluation of Phenolic Compounds, Antioxidant Capacity, Gamma‐Amino Butyric Acid (GABA) Content, and Sensory Characteristics
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Wiley Open Access
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| Main Authors: | , , |
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| Format: | Artículo Open Access |
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Wiley
2025
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