Effects of different dephytinisation methods on chemical properties of commercial and traditional breads prepared from composite flour

2019

Yaver, Elif | Bilgiçli, Nermin


书目信息
Food chemistry
276 页码 77 - 83 ISSN 0308-8146
出版者
Elsevier Ltd
其它主题
Flat bread; Flat breads; Phytases; Flour; Antioxidant activity; Dephytinisation; Taste; Odors
语言
英语
类型
Journal Article; Text

2024-02-28
MODS