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Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread)
Wheat flour is used in most of breads because of its nutrient components and high availability, but different problems are associated with this flour, such as allergies and loss of nutrient components due to milling and refining. In this study, five flours were used (20 %) in combination with wheat...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2014
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554633/ https://ncbi.nlm.nih.gov/pubmed/26344982 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1640-z |
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