Comparison of different bread types: chemical and physical parameters

In this work, the chemical and physical profile of 5 different bread types (Multicereal bread, Bavaria wheat bread, Wholemeal bread, Rye and Oat bread) were analysed in depth, namely the nutritional profile, individual fatty acids and soluble sugars through GC-FID and HPLC-RI, respectively, as well...

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Detalhes bibliográficos
Autor principal: Carocho, Márcio (author)
Outros Autores: Morales, Patricia (author), Ciudad-Mulero, María (author), Fernández-Ruiz, Virginia (author), Ferreira, Elisabete (author), Heleno, Sandrina A. (author), Rodrigues, Paula (author), Barros, Lillian (author), Ferreira, Isabel C.F.R. (author)
Formato: article
Idioma:eng
Publicado em: 2018
Assuntos:
Bread
Chemical composition
Mineral analysis
Nutritional profile
Texture
Texto completo:http://hdl.handle.net/10198/22306
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/22306

Texto Completo

http://hdl.handle.net/10198/22306

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