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pro vyhledávání: '"Leyla Dahl"'
Autor:
Loredana Malafronte, Secil Yilmaz-Turan, Leyla Dahl, Francisco Vilaplana, Patricia Lopez-Sanchez
Publikováno v:
Food Hydrocolloids. 137:108319
Whole grain flours contain polysaccharides with techno-functional and nutritional properties which make them good candidates as natural texturisers in foods and beverages, thus reducing the use of highly refined ingredients. However, the use of plant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00d679fcc43a140e210f9b80dced1506
https://doi.org/10.1016/j.foodhyd.2022.108319
https://doi.org/10.1016/j.foodhyd.2022.108319
