Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> and Pomegranate Juice

• Main Authors: Stavros Plessas (Author), Ioanna Mantzourani (Author), Athanasios Alexopoulos (Author), Maria Alexandri (Author), Nikolaos Kopsahelis (Author), Vasiliki Adamopoulou (Author), Argyro Bekatorou (Author)
• Format: Book
• Published: MDPI AG, 2023-05-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

New types of sourdough breads are proposed, made with freeze-dried sourdough adjuncts based on: (i) <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> ATCC 14917, a potential probiotic (LP) alone or (ii) with the addition of unfermented pomegranate juice (LPPO) and...