Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction-Reference-Cited by-同舟云学术

Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction

Published:2013-12 Issue:3 Volume:141 Page:2549-2557
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Blandino Massimo,Sovrani Valentina,Marinaccio Federico,Reyneri Amedeo,Rolle Luca,Giacosa Simone,Locatelli Monica,Bordiga Matteo,Travaglia Fabiano,Coïsson Jean Daniel,Arlorio Marco

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions;Beta;Cereal Chemistry,2005

5. Effect of wheat fibres on dread dough development and rheological properties;Bonnand-Ducasse;Journal of Cereal Science,2010

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