Amino acid composition and protein quality indexes of traditional rye bread and ginger cake with different flour extraction rates

Amino acid composition and protein quality indexes of traditional rye bread and ginger cake with different flour extraction rates

Resumen del póster presentado al EuroFoodChem XVI, celebrado en Gdansk (Polonia) del 6 al 8 de julio de 2011.

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Bibliographic Details
Main Authors: Frías, Juana, Peñas, Elena, Martínez Villaluenga, Cristina, Przygodzka, Małgorzata, Zielinski, Henryk, Vidal-Valverde, Concepción
Format: póster de congreso biblioteca
Language:English
Published: 2011
Online Access:http://hdl.handle.net/10261/257517
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Summary:Resumen del póster presentado al EuroFoodChem XVI, celebrado en Gdansk (Polonia) del 6 al 8 de julio de 2011.

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