Rheological properties of dough made from wheat-wholegrain buckwheat flour supplemented with herbal mixture Vitaplant®
The importance of wholegrain buckwheat flour is that it is a gluten free food and it is abundant in nutrients, such as proteins, essential amino acids, dietary fibers, starch, vitamins and minerals. Addition of aromatic and spice plants improves the nutritional and health potential of food, improves...
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| Hoofdauteurs: | , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
National Society of Processing and Energy in Agriculture, Novi Sad
2010-01-01
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| Reeks: | Journal on Processing and Energy in Agriculture |
| Onderwerpen: | |
| Online toegang: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2010/1821-44871004183N.pdf |
| Tags: |
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