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The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour.
Frakolaki, Georgia; Giannou, Virginia; Tzia, Constantina.
Afiliação
  • Frakolaki G; School of Chemical Engineering, Laboratory of Food Chemistry and Technology, National Technical University of Athens, Athens, Greece.
  • Giannou V; School of Chemical Engineering, Laboratory of Food Chemistry and Technology, National Technical University of Athens, Athens, Greece.
  • Tzia C; School of Chemical Engineering, Laboratory of Food Chemistry and Technology, National Technical University of Athens, Athens, Greece.
Food Sci Technol Int ; 26(6): 485-492, 2020 Sep.
Article em En | MEDLINE | ID: mdl-32070142
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2020 Tipo de documento: Article