Utilisation of triticale (X Triticosecale Wittmack) and residual oat flour in breadmaking
During the last few years, non-bread cereals, as a rich source of bioactive components, play an increasingly important role in the production of new healthier food. A large number of diet-related diseases in society requires developing and regular consumption of high-quality food. In this study, tri...
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| Autori principali: | , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Czech Academy of Agricultural Sciences
2021-06-01
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| Serie: | Czech Journal of Food Sciences |
| Soggetti: | |
| Accesso online: | https://cjfs.agriculturejournals.cz/artkey/cjf-202103-0010_utilisation-of-triticale-x-triticosecale-wittmack-and-residual-oat-flour-in-breadmaking.php |
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