Arora, Richa; Chandel, Anuj Kumar 
Source: Food research international. Unidade: EEL
Subjects: BIOTECNOLOGIA, FERMENTAÇÃO ACÉTICA, FERMENTAÇÃO ALCOÓLICA, MICROBIOLOGIA
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ARORA, Richa e CHANDEL, Anuj Kumar. Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome. Food research international, v. 173, n. art. 13425, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113425. Acesso em: 27 abr. 2026.APA
Arora, R., & Chandel, A. K. (2023). Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome. Food research international, 173( art. 13425), 1-12. doi:10.1016/j.foodres.2023.113425NLM
Arora R, Chandel AK. Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome [Internet]. Food research international. 2023 ;173( art. 13425): 1-12.[citado 2026 abr. 27 ] Available from: https://doi.org/10.1016/j.foodres.2023.113425Vancouver
Arora R, Chandel AK. Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome [Internet]. Food research international. 2023 ;173( art. 13425): 1-12.[citado 2026 abr. 27 ] Available from: https://doi.org/10.1016/j.foodres.2023.113425
