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1 Ergebnisse
1
High β-Glucans Oats for Healthy Wheat Breads: Physicochemic..:
Valentina Astiz
;
Luciano Martín Guardianelli
;
María Victoria Salinas
..
https://www.mdpi.com/2304-8158/12/1/170. , 2022
Link:
https://doi.org/10.3390/foods12010170
RT Journal T1
High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:c56d77aa649f47a6966e7c008e737b03&Exemplar=1&LAN=DE A1 Valentina Astiz A1 Luciano Martín Guardianelli A1 María Victoria Salinas A1 Carla Brites A1 María Cecilia Puppo PB MDPI AG YR 2022 K1 wheat K1 oat K1 β-glucans K1 dough rheology K1 bread quality K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/12/1/170 LK http://dx.doi.org/https://doi.org/10.3390/foods12010170 DO https://doi.org/10.3390/foods12010170 SF ELIB - SuUB Bremen
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