Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices : Impact on fresh and aged composite breads
© The Author(s) 2016.
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 23(2017), 1 vom: 20. Jan., Seite 24-35 |
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| Auteur principal: | |
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| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2017
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Composite bread functional properties lipid dynamics nutritional quality Dietary Fats Glutens 8002-80-0 Starch 9005-25-8 |