Pseudocereals and teff in complex breadmaking matrices: Impact on lipid dynamics

Journal of Cereal Science

Volumn 59, Issue 2, 2014, Pages 145-154

  Collar, Concha ^a   Angioloni, Alessandro ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Bread; Functional properties; Lipid dynamics; Nutritional quality; Pseudocereals

Indexed keywords

EID: 84894317911     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.12.008     Document Type: Article

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