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Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread.
- Published in:
- Foods, 2024, v. 13, n. 16, p. 2582, doi. 10.3390/foods13162582
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- Publication type:
- Article
An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads.
- Published in:
- Foods, 2024, v. 13, n. 2, p. 224, doi. 10.3390/foods13020224
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- Publication type:
- Article