Chemical composition evaluation of some flour mixtures with high nutritional value
Cereals, fruits and vegetables have interesting nutritional properties and their inclusion in the diet is encouraged, their incorporation in bakery products could be a good way to increase consumption. In this study, the influence of the partial replacement of wheat flour (WF) with four types of flo...
Elmentve itt :
| Szerzők: | |
|---|---|
| Testületi szerző: | |
| Dokumentumtípus: | Könyv része |
| Megjelent: |
2017
|
| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
23 |
| Kulcsszavak: | Analitikai kémia, Agrokémia |
| Online Access: | http://acta.bibl.u-szeged.hu/56217 |