Improving the nutritional value of bread;Les possibilités d'amélioration de la valeur nutritionnelle du pain

Cahiers de Nutrition et de Dietetique

Volumn 38, Issue 5, 2003, Pages 316-322

  Adam, Aline ^a   Leenhardt, Fanny ^b   Lopez, H W ^c   Leuillet, M ^a   Remesy C ^b  

^a Laboratoire Qualité des Céréales   (France)

^b CEMAGREF   (France)

^c ZAC Les Portes de Riom   (France)

Author keywords

Bioaccessibility; Bioavailability; Bread; Glycemic index; Minerals

Indexed keywords

ANTIOXIDANT; CALCIUM; COPPER; GLUCOSE; IRON; LIPID; MAGNESIUM; MINERAL; POTASSIUM; VITAMIN; ZINC;

ARTICLE; BIOAVAILABILITY; BREAD; CEREAL; FOOD COMPOSITION; FOOD PROCESSING; NUTRITIONAL VALUE;

TRITICUM AESTIVUM;

EID: 0242498434     PISSN: 00079960     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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