Tocols stability during bread, water biscuit and pasta processing from wheat flours

Journal of Cereal Science - Tập 52 - Trang 254-259 - 2010
Alyssa Hidalgo1, Andrea Brandolini2
1Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche – DiSTAM, Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy
2CRA – Unità di Ricerca per la Selezione dei Cereali e la Valorizzazione delle varietà vegetali, Via Mulino 3, 26866 S. Angelo Lodigiano (LO), Italy

Tài liệu tham khảo

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