National Congress of Whole Bread and Grain Products
National Congress of Whole Bread and Grain Products
Saved in:
| Format: | Article |
|---|---|
| Language: | English |
| Published: |
Shiraz University of Medical Sciences
2025-01-01
|
| Series: | International Journal of Nutrition Sciences |
| Online Access: | https://ijns.sums.ac.ir/article_51007_a4726c16d08fbd1b84007d93a0f2b907.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Effect of Bran Powder on the Quality and Microstructure of Whole Grain Breads
by: WEI Yi-min
Published: (2025-03-01) -
Comprehensive assessment of the effect of ozonation on the quality and safety of grain used in whole grain bread technology
by: N. V. Sokol, et al.
Published: (2025-07-01) -
Grain bread
by: Z. M. Kunasheva, et al.
Published: (2019-03-01) -
The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread
by: Natalia Naumenko, et al.
Published: (2021-01-01) -
Using Bran of Ancient and Old Grains for Wheat Bread Production
by: Oumayma Toumi, et al.
Published: (2025-03-01)