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Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs
One third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours that can be obtained from them. The purpose of this work is to know ho...
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| 出版年: | Foods |
|---|---|
| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2021
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7912030/ https://ncbi.nlm.nih.gov/pubmed/33572509 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10020282 |
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