Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran

Journal of Food Science and Technology

Volumn 53, Issue 2, 2016, Pages 1319-1327

  Previtali, Maria Assunta ^a   Mastromatteo, Marcella ^a   Conte, Amalia ^a   De Vita, Pasquale ^b   Ficco, Donatella Bianca Maria ^b   Del Nobile, Matteo Alessandro ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Bran; Functional bread; Hydrocolloids; Nutritional properties; Selenium

Indexed keywords

ALGAE; NUTRITION; POLYSACCHARIDES; SELENIUM; STARCH;

BRAN; DURUM WHEATS; FUNCTIONAL BREAD; GELLAN GUM; HYDROCOLLOIDS; NUTRITIONAL PROPERTIES; SEED FLOUR; TAPIOCA STARCH;

FOOD PRODUCTS;

EID: 84946121754     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-2053-3     Document Type: Article

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