Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking. [electronic resource]
Producer: 20120221Description: 1283-92 p. digitalISSN:- 1097-0010
- Adult
- Antioxidants -- analysis
- Bread
- Dietary Carbohydrates -- analysis
- Dietary Fiber -- analysis
- Dietary Proteins -- analysis
- Digestion
- Edible Grain -- chemistry
- Fagopyrum -- chemistry
- Female
- Flour -- analysis
- Food Handling -- methods
- Food Technology
- Humans
- Hydrolysis
- Male
- Middle Aged
- Nutritive Value
- Odorants
- Poaceae -- chemistry
- Seeds -- chemistry
- Starch -- analysis
- Taste
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
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