Production of anthocyanin-enriched flours of durum and soft pigmented wheats by air-classification, as a potential ingredient for functional bread.
| Autor: | Ficco, Donatella Bianca Maria1 donatellabm.ficco@crea.gov.it, Borrelli, Grazia Maria1, Giovanniello, Valentina1, Platani, Cristiano2, De Vita, Pasquale1 |
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| Zdroj: | Journal of Cereal Science. Jan2018, Vol. 79, p118-126. 9p. |
| Databáze: | Academic Search Ultimate |
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