Non-traditional flours: Frontiers between ancestral heritage and innovation

Food and Function

Volumn 3, Issue 6, 2012, Pages 606-620

  Dini, Cecilia ^a   García, María Alejandra ^a   Viña, Sonia Zuhna ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

ANTI-NUTRITIONAL FACTORS; CHEMICAL COMPOSITIONS; FUNCTIONAL COMPONENTS; FUNCTIONAL FOODS; HEALTH BENEFITS; HEALTH IMPLICATIONS; LOCAL POPULATIONS; NON-TRADITIONAL;

FOOD TECHNOLOGY;

CHEMISTRY; FLOUR; FOOD HANDLING; NUTRITIONAL VALUE; PLANT; REVIEW;

FLOUR; FOOD TECHNOLOGY; NUTRITIVE VALUE; PLANTS, EDIBLE;

EID: 84867887623     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c2fo30036b     Document Type: Review

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