Production of anthocyanin-enriched flours of durum and soft...

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Journal of Cereal Science 2017 / 9

Production of anthocyanin-enriched flours of durum and soft pigmented wheats by air-classification, as a potential ingredient for functional bread

Ficco, Donatella Bianca Maria, Borrelli, Grazia Maria, Giovanniello, Valentina, Platani, Cristiano, De Vita, Pasquale
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Language:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2017.09.007
Date:
September, 2017
File:
PDF, 1.14 MB
english, 2017
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