Development of fibre-enriched wheat breads: impact of recovered agroindustrial by-products on physicochemical properties of dough and bread characteristics
Crossref DOI link: https://doi.org/10.1007/s00217-017-2903-5
Published Online: 2017-05-03
Published Print: 2017-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Martins, Zita E.
Pinho, Olívia
Ferreira, Isabel M. P. L. V. O.
Jekle, Mario
Becker, Thomas
Funding for this research was provided by:
Fundação para a Ciência e a Tecnologia (FRH/BD/87461/2012, POCI/01/0145/FEDER/007265)
License valid from 2017-05-03