Phenolic content, physical and sensory properties of breads made with different types of barley wort
Author:
Affiliation:
1. Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente; University of Foggia; Via Napoli, 25, I-71122 Foggia Italy
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference32 articles.
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5. Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread;Krupa-Kozak;Eur Food Res Technol,2011
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