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pro vyhledávání: '"Matías G. Rossi"'
Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts
Autor:
Gilda C. Revelant, Emilce E. Llopart, Marina del Valle Soazo, Roxana Andrea Verdini, Gisela N. Piccirilli, Matías G. Rossi
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The aim of this paper was to carry out a comprehensive study of wheat flour breads fortified with different sources of calcium, which includes: technological, nutritional and sensorial characteristics. Calcium salts (lactate: LA, carbonate: CA, and c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52d13c5e184045545afccd74a0a79cbe
https://doi.org/10.1111/ijfs.14594
https://doi.org/10.1111/ijfs.14594
Autor:
null Matías G. Rossi, null Marina Soazo, null Gisela N. Piccirilli, null Emilce E. Llopart, null Gilda C. Revelant, null Roxana A. Verdini
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e762cbf5ac92a3c8d2f3931f9e4cf0e0
https://doi.org/10.1111/ijfs.14594/v3/response1
https://doi.org/10.1111/ijfs.14594/v3/response1
