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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
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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

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