[HTML][HTML] Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation
M Mariotti, C Garofalo, L Aquilanti, A Osimani… - LWT-Food Science and …, 2014 - Elsevier
Consumption of whole grain barley foods reduces blood cholesterol and glycemic index,
and promotes weight loss by increasing satiety. However, barley has only been marginally …
and promotes weight loss by increasing satiety. However, barley has only been marginally …
[引用][C] Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation.
M Mariotti, C Garofalo, L Aquilanti, A Osimani… - LEBENSMITTEL …, 2014 - iris.univpm.it
Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory
evaluation. IRIS IRIS Home Sfoglia Macrotipologie & tipologie Autore Titolo Riviste Serie IT Italiano …
evaluation. IRIS IRIS Home Sfoglia Macrotipologie & tipologie Autore Titolo Riviste Serie IT Italiano …
Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation.
M Mariotti, C Garofalo, L Aquilanti, A Osimani… - 2014 - cabidigitallibrary.org
Consumption of whole grain barley foods reduces blood cholesterol and glycemic index,
and promotes weight loss by increasing satiety. However, barley has only been marginally …
and promotes weight loss by increasing satiety. However, barley has only been marginally …
[引用][C] Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation
M MARIOTTI, C GAROFALO… - Lebensmittel …, 2014 - pascal-francis.inist.fr
Barley flour exploitation in sourdough bread-making: A technological, nutritional and
sensory evaluation CNRS Inist Pascal-Francis CNRS Pascal and Francis Bibliographic …
sensory evaluation CNRS Inist Pascal-Francis CNRS Pascal and Francis Bibliographic …
Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation
M Mariotti, C Garofalo, L Aquilanti, A Osimani… - LEBENSMITTEL …, 2014 - air.unimi.it
Consumption of whole grain barley foods reduces blood cholesterol and glycemic index,
and promotes weight loss by increasing satiety. However, barley has only been marginally …
and promotes weight loss by increasing satiety. However, barley has only been marginally …
Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation
M Mariotti, C Garofalo, L Aquilanti, A Osimani… - LEBENSMITTEL …, 2014 - air.unimi.it
Consumption of whole grain barley foods reduces blood cholesterol and glycemic index,
and promotes weight loss by increasing satiety. However, barley has only been marginally …
and promotes weight loss by increasing satiety. However, barley has only been marginally …