Combined effect of controlled fermented oat and jujube powder on texture and antioxidant activity of the produced wheat bread.
| Autor: | Hajinia, F., Sadeghi, A. R., Sadeghi Mahoonak, A. R., Khomeiri, M., Maghsoudlou, Y., Moayedi, A. |
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| Zdroj: | Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān; 2021, Vol. 17 Issue 4, p569-581, 13p |
| Databáze: | Complementary Index |
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