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Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads
Increasing preference of consumers and bakers towards bread manufactured with mixed flours and/or sourdough drove us to investigate about influence of flours and sourdough on crumb grain, chemical, sensory, and in vitro glycaemic index (GI) and antioxidant activity of bread. To this aim, we produced...
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| Vydáno v: | Foods |
|---|---|
| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI
2021
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8305921/ https://ncbi.nlm.nih.gov/pubmed/34359481 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10071613 |
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