Hempseed Flour-Based Bioingredient Fermented by Lactiplantibacillus plantarum ITM21B for Salt-Reduced Bread Production in Industrial Bakery Environment

Food and Bioprocess Technology 2026

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Authors: Mariaelena Di Biase, Valentina Cifarelli, Marco Montemurro, Stella Lisa Lonigro, Mara Pulpito, Angelica Bruno, Isabella D’Antuono, Andrea Minisci, Luana Nionelli, Sonia Convertino, Francesca Valerio
DOI: 10.1007/s11947-026-04298-x
Cited by: 1
References: 75

Fields of Study & Subjects

Probiotics and Fermented Foods Food composition and properties GABA and Rice Research

Publication details

Journal / source
Food and Bioprocess Technology
Publisher
Springer Science and Business Media LLC
Volume
19
Issue
4
Publication date
4 March 2026
Language
EN