Index

Search form

Home
People
Organizations
Research
Events
Capability Map

Comparison of different bread types: Chemical and physical parameters

http://dx.doi.org/10.1016/j.foodchem.2019.125954
https://doi.org/10.1016/j.foodchem.2019.125954
full text

Overview
Research
Identity
Additional Document Info
View All

Overview

authors

Barros, Lillian Bouçada de
Cardenosa, Vanessa
Bento, Albino António
Heleno, Sandrina Alves
Rodrigues, Paula Cristina Azevedo
C. F. R. Ferreira, Isabel
Morales, P.
Ciudad-Mulero, Maria
Fernandez-Ruiz, Virginia
Elisabete Ferreira

publication date

April 1, 2020

published in

Food Chemistry Journal

Research

keywords

Bread
Chemical composition
Mineral analysis
Nutritional profile
Texture

Identity

Digital Object Identifier (DOI)

https://doi.org/10.1016/j.foodchem.2019.125954

Additional Document Info

start page

1
125954

end page

125954
8

volume

310

funding logo

©2024 PortAberta Project | Terms of Use | Powered by VIVO

About
Support