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pro vyhledávání: '"Philipp Fritschi Martin"'
Autor:
Wenfei Tian, Jingyang Tong, Xiaoyue Zhu, Philipp Fritschi Martin, Yonghui Li, Zhonghu He, Yan Zhang
Publikováno v:
Foods, Vol 10, Iss 11, p 2857 (2021)
The health benefits from consumption of whole wheat products are widely recognized. This study investigated the effects of different pilot-scale milling methods on physicochemical properties, bioactive components, Chinese steamed bread (CSB), and Chi
Externí odkaz:
https://doaj.org/article/0bb5cfcbdadc490db75f1daaa212e856
