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)