Innovative high-fiber wheat bread fortified with micronized oat and Plantago ovata husks: Spectroscopic and physicochemical characteristics-Reference-Cited by-同舟云学术

Innovative high-fiber wheat bread fortified with micronized oat and Plantago ovata husks: Spectroscopic and physicochemical characteristics

Published:2023-12 Issue: Volume:428 Page:136782
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Różyło Renata^ORCID,Schönlechner Regine^ORCID,Pichler Eleonora Charlotte^ORCID,Dziki Dariusz^ORCID,Matwijczuk Arkadiusz,Biernacka Beata,Świeca Michał^ORCID

Funder

OeAD

NAWA

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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2. Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties;Molecules;2023-10-20