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Dough rheology and internal structure of bread produced with wheat flour partially substituted by buckwheat flour: A step towards enhancing nutritional value

Bárbara Biduski; Mariana Maçãs; Nooshin Vahedikia; Paula M. O’Connor; Karen Hussey; Jeremy C. Simpson; Margaritha M. Mysior; Eimear Gallagher
Food Structure · Vol. 39 · pp. 100364 · 2024
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Abstract

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Bibliographic Information

JournalFood Structure
PublisherElsevier
Publication Date2024-01-01
Publication Year2024
Volume39
Pages100364
Document TypeJournal Article
eISSN2213-3291
DOI10.1016/j.foostr.2023.100364
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2014-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/22133291
Publisher PageOpen Publisher Page
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