Zobrazeno 1 - 2
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pro vyhledávání: '"Fernanda Micaela Quiroga"'
Autor:
José Luis Navarro, Malena Moiraghi, Fernanda Micaela Quiroga, Alberto Edel León, María Eugenia Steffolani
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 3, Pp 325-336 (2020)
Research background. Wholewheat flour is a very good source of nutritional compounds and functional ingredients for human diet. However, it causes negative effect on bread quality. Different milling techniques can be used to obtain wholewheat flour,
Externí odkaz:
https://doaj.org/article/e544de007dd6413da531dd1b172fbaa7
Autor:
Alberto Edel León, Fernanda Micaela Quiroga, María Eugenia Steffolani, José L. Navarro, Malena Moiraghi
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 3, Pp 325-336 (2020)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Repositorio Digital Universitario (UNC)
Universidad Nacional de Córdoba
instacron:UNC
Food Technology and Biotechnology
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Repositorio Digital Universitario (UNC)
Universidad Nacional de Córdoba
instacron:UNC
Food Technology and Biotechnology
Research background. Wholewheat flour is a very good source of nutritional compoundsand functional ingredients for human diet. However, it causes negative effect on breadquality. Different milling techniques can be used to obtain wholewheat flour, mi