Diseño de panes funcionales a base de harinas no tradicionales-Reference-Cited by-同舟云学术

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Diseño de panes funcionales a base de harinas no tradicionales

Published:2012-09 Issue:3 Volume:39 Page:58-64
ISSN:0717-7518
Container-title:Revista chilena de nutrición
language:en
Short-container-title:Rev. chil. nutr.

Author:

Zuleta Ángela,Binaghi María Julieta,Greco Carola Beatriz,Aguirre Cristina,De la Casa Laura,Tadini Carmen,Ronayne de Ferrer Patricia Ana

Publisher

SciELO Agencia Nacional de Investigacion y Desarrollo (ANID)

Subject

Nutrition and Dietetics,Food Science

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Bakery with flour composed of wheat and butternut squash (<em>Cucurbita moschata</em> Duchesne);Temas Agrarios;2023-07-25

2. The injection of zinc sulfate into banana tree pseudostem can triple the zinc content and it is an effective method for fruit biofortification;Journal of Food Composition and Analysis;2021-09

3. Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts;International Journal of Food Science & Technology;2020-05-18

4. Chemical characterization, antimicrobial and antioxidant activity of sugar-apple (Annona squamosa L.) pulp extract;Revista chilena de nutrición;2020-04

5. Current and Forward-Looking Approaches to Technological and Nutritional Improvements of Gluten-Free Bread with Legume Flours: A Critical Review;Comprehensive Reviews in Food Science and Food Safety;2017-07-04

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