Use of finger millet (Eleusine coracana L.) as functional ingredient in wheat pan bread to promote sustainable agro-food systems
This version of the article has been accepted for publication, after peer review (when applicable) and is subject to Springer Nature’s AM terms of use, but is not the Version of Record and does not reflect post-acceptance improvements, or any corrections. The Version of Record is available online at: http://dx.doi.org/[
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Springer Nature
2024-06-14
|
| Subjects: | Eleusine, Processing effects, Phenolic composition, Blended bread, Nutritional characteristics, phenolic content, bread, |
| Online Access: | http://hdl.handle.net/10261/362511 https://digital.csic.es/handle/10261/295925 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | This version of the article has been accepted for publication, after peer review (when applicable) and is subject to Springer Nature’s AM terms of use, but is not the Version of Record and does not reflect post-acceptance improvements, or any corrections. The Version of Record is available online at: http://dx.doi.org/[ |
|---|