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Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition |
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| Authors: | Jadwiga Sadowska Wioletta Błaszczak Józef Fornal Concepcion Vidal-Valverde Juana Frias |
| Affiliation: | Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Division of Food Sciences, ul. Tuwima 10, 10–718 Olsztyn, Poland, Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain, |
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| 本文献已被 SpringerLink 等数据库收录！ | |