Effect of wheat pearling process on composition and nutritional profile of flour and its bread‐making performance

Autor:	Alberto Edel León, Malena Moiraghi, María Eugenia Steffolani, Candela Paesani, Camila Biglione, José L. Navarro
Rok vydání:	2021
Předmět:	Ferulic acid chemistry.chemical_compound Chemistry Scientific method Composition (visual arts) Food science Industrial and Manufacturing Engineering Bread making Food Science
Zdroj:	International Journal of Food Science & Technology. 57:249-257
ISSN:	1365-2621 0950-5423
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2df8a28644c896bf5428b50e6321b4bb https://doi.org/10.1111/ijfs.15401 Zobrazit plný text záznamu Plný text