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Innovative high-fiber wheat bread fortified with micronized..:
Różyło, Renata
;
Schönlechner, Regine
;
Pichler, Eleonora Charlotte
...
Food Chemistry. 428 (2023) - p. 136782 , 2023
Link:
https://doi.org/10.1016/j.foodchem.2023.136782
RT Journal T1
Innovative high-fiber wheat bread fortified with micronized oat and Plantago ovata husks: Spectroscopic and physicochemical characteristics
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2023.136782&Exemplar=1&LAN=DE A1 Różyło, Renata A1 Schönlechner, Regine A1 Pichler, Eleonora Charlotte A1 Dziki, Dariusz A1 Matwijczuk, Arkadiusz A1 Biernacka, Beata A1 Świeca, Michał PB Elsevier BV YR 2023 SN 0308-8146 JF Food Chemistry VO 428 SP 136782 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2023.136782 DO https://doi.org/10.1016/j.foodchem.2023.136782 SF ELIB - SuUB Bremen
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