Effect of wholewheat flour particle shape obtained by different milling processes on physicochemical characteristics and quality of bread
Research background. Wholewheat flour is a very good source of nutritional compounds and functional ingredients for human diet. However, it causes negative effect on bread quality. Different milling techniques can be used to obtain wholewheat flour, minimizing the negative effect of both bran and ge...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001116132 |
|---|---|
| Matična publikacija: |
Food technology and biotechnology (Online) 58 (2020), 3 ; str. 325-336 |
| Glavni autori: | Navarro, José Luis (Author), Moiraghi, Malena, Quiroga, Fernanda Micaela, León, Alberto Edel, Steffolani, María Eugenia |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.58.03.20.6766 Food technology and biotechnology (Online) Hrčak |
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https://doi.org/10.17113/ftb.58.03.20.6766Food technology and biotechnology (Online)
Hrčak