Učitavanje...
Recent Advances in the Use of Sourdough Biotechnology in Pasta Making
The growing consumers’ request for foods with well-balanced nutritional profile and functional properties promotes research on innovation in pasta making. As a staple food and a common component of diet, pasta can be considered as a vector of dietary fiber, vegetable proteins, vitamins, minerals, an...
Spremljeno u:
| Izdano u: | Foods |
|---|---|
| Glavni autori: | , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI
2019
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| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6517888/ https://ncbi.nlm.nih.gov/pubmed/31003472 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8040129 |
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