Effects on the quality and health-enhancing properties of industrial onion waste powder on bread
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3448-8/fulltext.html
Reference35 articles.
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4. Angioloni A, Collar C (2013) Suitability of oat, millet and sorghum in breadmaking. Food Bioprocess Technol 6:1486–1493. https://doi.org/10.1007/s11947-012-0786-9
5. Balestra F, Cocci E, Pinnavaia G, Romani S (2011) Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder. LWT Food Sci Technol 44:700–705. https://doi.org/10.1016/j.lwt.2010.10.017
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