Ładuje się......
Durum wheat breads ‘high in fibre’ and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses
The aim of this study was to develop fortified breads of durum wheat semolina (DW) partially substituted at 10%, 15%, 20% and 30% with white sorghum or yellow pea wholemeal flours (WS, YP, respectively) or using wholemeal flour from a natural mixture of rye and durum wheat (RDW). The physico-chemica...
Zapisane w:
| Wydane w: | J Food Sci Technol |
|---|---|
| Główni autorzy: | , , , , , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer India
2018
|
| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6170343/ https://ncbi.nlm.nih.gov/pubmed/30333642 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3374-9 |
| Etykiety: |
Dodaj etykietę
Nie ma etykietki, Dołącz pierwszą etykiete!
|