Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensations

Mishela Temkov*, João Miguel Rocha, Cécile Rannou, Maren Ducasse, Carole Prost*

*Autor correspondente para este trabalho

Resultado de pesquisa › revisão de pares

5 Transferências (Pure)

Impressão digital

Pesquise nos tópicos de investigação de “Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensations”. O conjunto dos tópicos formam uma impressão digital única.

Food Science