Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and flours
Rye is a later cereal compared to wheat and barley. The main use of rye in human nutrition consists in the processing of grain to flour (dark and wholemeal) and in the baking industries in sourdough and bread making. During the last fifty years, there has been a decline in the consumption of rye in...
Na minha lista:
| Principais autores: | , , , |
|---|---|
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Czech Academy of Agricultural Sciences
2021-02-01
|
| 叢編: | Czech Journal of Food Sciences |
| 主題: | |
| 在線閱讀: | https://cjfs.agriculturejournals.cz/artkey/cjf-202101-0002_rye-the-nutritional-and-technological-evaluation-in-czech-cereal-technology-a-review-grain-and-flours.php |
| 標簽: |
沒有標簽, 成為第一個標記此記錄!
|