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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
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  Data: Technological, sensory, nutritional and bioactive potential of pan breads produced with refined and whole grain buckwheat flours.
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  Data: <searchLink fieldCode="AU" term="%22Brites+LTGF%22">Brites LTGF</searchLink>; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil.<br /><searchLink fieldCode="AU" term="%22Rebellato+AP%22">Rebellato AP</searchLink>; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil.<br /><searchLink fieldCode="AU" term="%22Meinhart+AD%22">Meinhart AD</searchLink>; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil.<br /><searchLink fieldCode="AU" term="%22Godoy+HT%22">Godoy HT</searchLink>; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil.<br /><searchLink fieldCode="AU" term="%22Pallone+JAL%22">Pallone JAL</searchLink>; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil.<br /><searchLink fieldCode="AU" term="%22Steel+CJ%22">Steel CJ</searchLink>; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil.
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  Data: <searchLink fieldCode="JN" term="%22101751436%22">Food chemistry: X</searchLink> [Food Chem X] 2022 Feb 04; Vol. 13, pp. 100243. <i>Date of Electronic Publication: </i>2022 Feb 04 (<i>Print Publication: </i>2022).
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Ltd%22">Elsevier Ltd </searchLink><i>Country of Publication: </i>Netherlands <i>NLM ID: </i>101751436 <i>Publication Model: </i>eCollection <i>Cited Medium: </i>Internet <i>ISSN: </i>2590-1575 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2225901575%22">25901575 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem X <i>Subsets: </i>PubMed not MEDLINE
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        Value: 10.1016/j.fochx.2022.100243
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              Text: 2022 Feb 04
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