Development of sliced bread with better nutritional quality: Optimization of wheat flour replacement with germinated pseudocereals for doughs with better rheological properties
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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Main Authors: | , , , , |
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Other Authors: | |
Format: | comunicación de congreso biblioteca |
Language: | English |
Published: |
Multidisciplinary Digital Publishing Institute
2021
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Online Access: | http://hdl.handle.net/10261/238109 http://dx.doi.org/10.13039/501100010747 |
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Summary: | 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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