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Galli V, Venturi M, Guerrini S, Blandino M, Luti S, Pazzagli L, Granchi L. Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains. Foods. 2020; 9(5):640. https://doi.org/10.3390/foods9050640

Galli, Viola, Manuel Venturi, Simona Guerrini, Massimo Blandino, Simone Luti, Luigia Pazzagli, and Lisa Granchi. 2020. "Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains" Foods 9, no. 5: 640. https://doi.org/10.3390/foods9050640

Galli, V., Venturi, M., Guerrini, S., Blandino, M., Luti, S., Pazzagli, L., & Granchi, L. (2020). Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains. Foods, 9(5), 640. https://doi.org/10.3390/foods9050640