AGRIS - International System for Agricultural Science and Technology

Protein Quality of Traditional Rye Breads and Ginger Cakes as Affected by the Incorporation of Flour with Different Extraction Rates

2013

Peñas, Elena | Martinez-Villaluenga, Cristina | Vidal-Casero, Concepción | Zieliński, Henryk | Frias, Juana


Bibliographic information
Polish journal of food and nutrition sciences
Volume 63 Issue 1 Pagination 5 - 10 ISSN 2083-6007
Publisher
Versita
Other Subjects
Rye bread; Ginger cake; Flour extraction rate; Amino acid composition
Language
English
Type
Text; Journal Article

2024-02-28
MODS
Data Provider
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org