Technological, nutritional and functional properties of...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 05 Vol. 78

Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours

Turfani, Valeria, Narducci, Valentina, Durazzo, Alessandra, Galli, Vincenzo, Carcea, Marina
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Volume:
78
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.12.030
Date:
May, 2017
File:
PDF, 584 KB
english, 2017
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