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Costantini A, Verni M, Mastrolonardo F, Rizzello CG, Di Cagno R, Gobbetti M, Breedveld M, Bruggink S, Lefever K, Polo A. Sourdough “Biga” Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model. Nutrients. 2023; 15(13):2958. https://doi.org/10.3390/nu15132958

Costantini, Alice, Michela Verni, Federica Mastrolonardo, Carlo Giuseppe Rizzello, Raffaella Di Cagno, Marco Gobbetti, Mario Breedveld, Suzan Bruggink, Kristof Lefever, and Andrea Polo. 2023. "Sourdough “Biga” Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model" Nutrients 15, no. 13: 2958. https://doi.org/10.3390/nu15132958

Costantini, A., Verni, M., Mastrolonardo, F., Rizzello, C. G., Di Cagno, R., Gobbetti, M., Breedveld, M., Bruggink, S., Lefever, K., & Polo, A. (2023). Sourdough “Biga” Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model. Nutrients, 15(13), 2958. https://doi.org/10.3390/nu15132958