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Technological, sensory, nutritional and bioactive potential of pan breads produced with refined and whole grain buckwheat flours.

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Title: Technological, sensory, nutritional and bioactive potential of pan breads produced with refined and whole grain buckwheat flours.
Authors: Brites LTGF; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil., Rebellato AP; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil., Meinhart AD; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil., Godoy HT; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil., Pallone JAL; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil., Steel CJ; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil.
Source: Food chemistry: X [Food Chem X] 2022 Feb 04; Vol. 13, pp. 100243. Date of Electronic Publication: 2022 Feb 04 (Print Publication: 2022).
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Ltd Country of Publication: Netherlands NLM ID: 101751436 Publication Model: eCollection Cited Medium: Internet ISSN: 2590-1575 (Electronic) Linking ISSN: 25901575 NLM ISO Abbreviation: Food Chem X Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:2590-1575
DOI:10.1016/j.fochx.2022.100243