تحميل...
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...
محفوظ في:
| الحاوية / القاعدة: | J Food Sci Technol |
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| المؤلفون الرئيسيون: | , , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Springer India
2014
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| الموضوعات: | |
| الوصول للمادة أونلاين: | 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 |
| الوسوم: |
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