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pro vyhledávání: '"Juliana A.L. Pallone"'
Autor:
Lara T.G.F. Brites, Ana P. Rebellato, Adriana D. Meinhart, Helena T. Godoy, Juliana A.L. Pallone, Caroline J. Steel
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100243- (2022)
The nutritional quality and bioactive potential of breads made with partial replacement of refined wheat flour (RWF) with 30% or 45% refined buckwheat flour (RBF) or whole buckwheat flour (WGBF) was assessed through mineral bioaccessibility, starch d
Externí odkaz:
https://doaj.org/article/9e981e022ee94206b1a524e650c8dd39
Autor:
Lara T.G.F. Brites, Ana P. Rebellato, Adriana D. Meinhart, Helena T. Godoy, Juliana A.L. Pallone, Caroline J. Steel
Publikováno v:
Food Chemistry: X, Vol 13, Iss, Pp 100243-(2022)
The nutritional quality and bioactive potential of breads made with partial replacement of refined wheat flour (RWF) with 30% or 45% refined buckwheat flour (RBF) or whole buckwheat flour (WGBF) was assessed through mineral bioaccessibility, starch d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9a84f0996837590a420f6c5b467e7e3
https://pubmed.ncbi.nlm.nih.gov/35499026
https://pubmed.ncbi.nlm.nih.gov/35499026