Zobrazeno 1 - 4
of 4
pro vyhledávání: '"low-carbohydrate bread"'
Publikováno v:
Molecules, Vol 27, Iss 5, p 1574 (2022)
Background: This study aimed to determine the effect of poppy seed flour (PF) on the physicochemical and spectroscopic properties of low-carbohydrate, high-protein, and gluten-free bread. Methods: The changes at the molecular level were assessed in b
Externí odkaz:
https://doaj.org/article/754675582dda47798c41478c29ac7776
Publikováno v:
Molecules; Volume 27; Issue 5; Pages: 1574
Background: This study aimed to determine the effect of poppy seed flour (PF) on the physicochemical and spectroscopic properties of low-carbohydrate, high-protein, and gluten-free bread. Methods: The changes at the molecular level were assessed in b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::edfe40c2140205c6da2d39e6711a4b73
https://pubmed.ncbi.nlm.nih.gov/35268675
https://pubmed.ncbi.nlm.nih.gov/35268675
Akademický článek
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Bread producers are taking advantage of healthy feeding habits by developing new "low carbohydrate" products to entice customers. These low carbohydrate breads are generally more expensive than conventional types. This study tests the hypothesis that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______645::e2937f2c2e180768c0a490bfa726841a
http://purl.umn.edu/19428
http://purl.umn.edu/19428
