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Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product.
Cabello-Olmo, Miriam; Krishnan, Padmanaban G; Araña, Miriam; Oneca, Maria; Díaz, Jesús V; Barajas, Miguel; Rovai, Maristela.
Afiliación
  • Cabello-Olmo M; Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain.
  • Krishnan PG; Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA.
  • Araña M; Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain.
  • Oneca M; Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain.
  • Díaz JV; Pentabiol S.L., Polígono Noain-Esquiroz s/n, 31191 Pamplona, Spain.
  • Barajas M; Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain.
  • Rovai M; Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA.
Foods ; 12(15)2023 Jul 25.
Article en En | MEDLINE | ID: mdl-37569086
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: España
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: España