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Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches.
Zanoletti, Miriam; Marti, Alessandra; Marengo, Mauro; Iametti, Stefania; Pagani, M Ambrogina; Renzetti, Stefano.
Afiliación
  • Zanoletti M; Department of Food Science, Environmental, and Nutritional Sciences, DeFENS, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy; TNO, Food & Nutrition, Utrechtseweg 48, 3704, HE, Zeist, The Netherlands.
  • Marti A; Department of Food Science, Environmental, and Nutritional Sciences, DeFENS, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
  • Marengo M; Department of Food Science, Environmental, and Nutritional Sciences, DeFENS, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
  • Iametti S; Department of Food Science, Environmental, and Nutritional Sciences, DeFENS, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
  • Pagani MA; Department of Food Science, Environmental, and Nutritional Sciences, DeFENS, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
  • Renzetti S; TNO, Food & Nutrition, Utrechtseweg 48, 3704, HE, Zeist, The Netherlands. Electronic address: stefano.renzetti@tno.nl.
Food Res Int ; 102: 728-737, 2017 12.
Article en En | MEDLINE | ID: mdl-29196006
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Semillas / Triticum / Pan / Culinaria / Fagopyrum / Tecnología de Alimentos Idioma: En Revista: Food Res Int Año: 2017 Tipo del documento: Article País de afiliación: Países Bajos
Texto completo
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XML
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Semillas / Triticum / Pan / Culinaria / Fagopyrum / Tecnología de Alimentos Idioma: En Revista: Food Res Int Año: 2017 Tipo del documento: Article País de afiliación: Países Bajos