Sensory quality of minerally fortified bread

European Food Research and Technology

Volumn 216, Issue 3, 2003, Pages 274-276

  Karadzhov, Grozdan ^a   Iserliyska, Dida ^a  

^a UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

Author keywords

Bread; Dough; Flour; Micronutrients; Minerals

Indexed keywords

DATA REDUCTION; ERROR ANALYSIS; MAGNESIUM COMPOUNDS; MINERALS; NUTRITION; PH EFFECTS; POROSITY; SODIUM CHLORIDE; STATISTICAL METHODS; SUBSTITUTION REACTIONS; WATER;

BREADS; DOUGH; FLOURS; MICRONUTRIENTS;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 1542476909     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-002-0631-x     Document Type: Article

References (11)

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