Lanean...
Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review
Bread is one of the oldest functional foods which its health effects have been investigated in many studies. The current communication presents a review of published studies in recent years on the topic and looks at possible future trends in the improved nutritional and health qualities which have b...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
|---|---|
| Egile Nagusiak: | , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2012
|
| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4571229/ https://ncbi.nlm.nih.gov/pubmed/26396285 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0833-6 |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|