Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction

✍ Scribed by Blandino, Massimo; Sovrani, Valentina; Marinaccio, Federico; Reyneri, Amedeo; Rolle, Luca; Giacosa, Simone; Locatelli, Monica; Bordiga, Matteo; Travaglia, Fabiano; Coïsson, Jean Daniel; Arlorio, Marco

• Book ID: 121408507
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 548 KB
• Volume: 141
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2013.04.122