Enrichment of sourdough bread with hazelnut skin, cross‐linked starch, or oxidized starch for improvement of nutritional quality.

Autor: Durmus, Yusuf1,2 (AUTHOR), Whitney, Kristin3 (AUTHOR), Anil, Munir2 (AUTHOR), Simsek, Senay3 (AUTHOR) ssimsek@purdue.edu
Zdroj: Journal of Food Process Engineering. Aug2023, Vol. 46 Issue 8, p1-12. 12p.
Databáze: Business Source Ultimate
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