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1 Ergebnisse
1
Image_2_Effects of Quinoa Flour on Wheat Dough Quality, Bak..:
Yanrong Ma
;
Daying Wu
;
Lei Guo
...
doi:10.3389/fnut.2022.846808.s002. , 2022
Link:
https://doi.org/10.3389/fnut.2022.846808.s002
RT Journal T1
Image_2_Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits.JPEG
UL https://suche.suub.uni-bremen.de/peid=base-ftfrontimediafig:oai:figshare.com:article_19587655&Exemplar=1&LAN=DE A1 Yanrong Ma A1 Daying Wu A1 Lei Guo A1 Youhua Yao A1 Xiaohua Yao A1 Zhonghua Wang A1 Kunlun Wu A1 Xinyou Cao A1 Xin Gao YR 2022 K1 Clinical and Sports Nutrition K1 Dietetics and Nutrigenomics K1 Nutritional Physiology K1 Public Nutrition Intervention K1 Nutrition and Dietetics not elsewhere classified K1 Food Chemistry and Molecular Gastronomy (excl. Wine) K1 Food Nutritional Balance K1 Animal Nutrition K1 Crop and Pasture Nutrition K1 quinoa-wheat reconstituted system K1 crispy biscuits K1 starch physicochemical properties K1 dough rheological properties K1 in vitro starch digestibility JF doi:10.3389/fnut.2022.846808.s002 LK http://dx.doi.org/https://doi.org/10.3389/fnut.2022.846808.s002 DO https://doi.org/10.3389/fnut.2022.846808.s002 SF ELIB - SuUB Bremen
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