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1 Ergebnisse
1
High nutritional value muffins produced with wholemeal rye ..:
Gisele Kirchbaner CONTINI
;
Deise Rosana Silva SIMÕES
;
Paulo Ricardo LOS
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101185&lng=en&tlng=en. , 2022
Link:
https://doi.org/10.1590/fst.30022
RT Journal T1
High nutritional value muffins produced with wholemeal rye (Secale cereale L.) and wholemeal bean (Phaseolus vulgaris L.) flour mix
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:5d6cec34b94241b1826ab13623ffade1&Exemplar=1&LAN=DE A1 Gisele Kirchbaner CONTINI A1 Deise Rosana Silva SIMÕES A1 Paulo Ricardo LOS A1 Valesca KOTOVICZ A1 Ana Cláudia BEDIN A1 Alana MARTINS A1 Ivo Mottin DEMIATE PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2022 K1 ABTS K1 CATA K1 DPPH K1 flour blends K1 sensory evaluation K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101185&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.30022 DO https://doi.org/10.1590/fst.30022 SF ELIB - SuUB Bremen
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