Optimization of iron-oligofructose formulation on wheat...

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Journal of Food Processing and Preservation 2018 / 12

Optimization of iron-oligofructose formulation on wheat flour dough rheological properties

Codină, Georgiana Gabriela, Dabija, Adriana, Stroe, Silviu Gabriel, Ropciuc, Sorina
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Language:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.13857
Date:
December, 2018
File:
PDF, 1.16 MB
english, 2018
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