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Nutritional composition, in vitro carbohydrates digestibili..:
Păucean, Adriana
;
Șerban, Larisa-Rebeca
;
Chiș, Maria Simona
...
Food Chemistry: X. 22 (2024) - p. 101298 , 2024
Link:
https://doi.org/10.1016/j.fochx.2024.101298
RT Journal T1
Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fochx.2024.101298&Exemplar=1&LAN=DE A1 Păucean, Adriana A1 Șerban, Larisa-Rebeca A1 Chiș, Maria Simona A1 Mureșan, Vlad A1 Pușcaș, Andreea A1 Man, Simona Maria A1 Pop, Carmen Rodica A1 Socaci, Sonia Ancuța A1 Igual, Marta A1 Ranga, Floricuța A1 Alexa, Ersilia A1 Berbecea, Adina A1 Pop, Anamaria PB Elsevier BV YR 2024 SN 2590-1575 JF Food Chemistry: X VO 22 SP 101298 LK http://dx.doi.org/https://doi.org/10.1016/j.fochx.2024.101298 DO https://doi.org/10.1016/j.fochx.2024.101298 SF ELIB - SuUB Bremen
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