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Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread †
Triticale has been suggested for human consumption due to its valuable nutritional composition. The aim of this study was to evaluate volatile compound dynamics in the technological processes of triticale bread and triticale bread with sourdough prepared using Lactobacillus sanfranciscensis based cu...
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| Publicado no: | Foods |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7763431/ https://ncbi.nlm.nih.gov/pubmed/33321806 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9121837 |
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