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Cistus incanus L. as an Innovative Functional Additive to Wheat Bread
Cistus incanus L. (CI) has been proposed as an innovative functional supplement of food products, and hence the present study aimed to evaluate the effect of the addition of dried CI on the properties of bread. Bread was prepared from white wheat flour supplemented with the addition of 1%, 2%, 3%, 4...
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| Udgivet i: | Foods |
|---|---|
| Main Authors: | , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2019
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6723803/ https://ncbi.nlm.nih.gov/pubmed/31426333 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8080349 |
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