Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective-Reference-Cited by-同舟云学术

Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective

Published:2022-09-15 Issue:1 Volume:11 Page:284-294
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Mollakhalili‐meybodi Neda¹²^ORCID,Ehrampoush Mohammad Hassan³,Hajimohammadi Bahador²⁴^ORCID,Mosaddegh Mohammad Hassan⁵

Affiliation:

1. Department of Food Science and Technology School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran

2. Research Center for Food Hygiene and Safety Shahid Sadoughi University of Medical Sciences Yazd Iran

3. Environmental Science and Technology Research Center Department of Environmental Health Engineering School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran

4. Department of Food Hygiene and Safety School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran

5. Department of Pharmacology School of Pharmacy Shahid Sadoughi University of Medical Sciences Yazd Iran

Funder

Shahid Sadoughi University of Medical Sciences

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3060

Reference52 articles.

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