Development of sliced bread with better nutritional quality: Optimization of wheat flour replacement with germinated pseudocereals for doughs with better rheological properties

Development of sliced bread with better nutritional quality: Optimization of wheat flour replacement with germinated pseudocereals for doughs with better rheological properties

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Resumen del trabajo presentado a la 1st International Electronic Conference on Food Science and Functional Foods, celebrada del 10 al 25 de noviembre de 2020 (Foods - Online).

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Bibliographic Details
Main Authors: Paucar-Menacho, Luz María, Castillo-Martínez, Williams Esteward, Simpalo Lopez, Wilson Daniel, Esquivel-Paredes, Lourdes, Martínez Villaluenga, Cristina
Other Authors: Fondo Nacional de Desarrollo Científico, Tecnológico y de Información Tecnológica (Perú)
Format: comunicación de congreso biblioteca
Language:English
Published: Multidisciplinary Digital Publishing Institute 2021
Online Access:http://hdl.handle.net/10261/238109
http://dx.doi.org/10.13039/501100010747
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http://hdl.handle.net/10261/238109
http://dx.doi.org/10.13039/501100010747

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