-
1
المؤلفون: Fred Brouns, Petra Kuiper, Annika A.M. Andersson, Abigail J. Wood, Luud J.W.J. Gilissen, Alison Lovegrove, Peter R. Shewry, Amy Plummer, Hetty C. van den Broeck, Antoine H. P. America, Daisy Jonkers, Zsuzsan Proos, C. Friedrich H. Longin, Jessica Evans, Roland Mumm, Jane L. Ward, Jan Philip van Straaten
المساهمون: Interne Geneeskunde, RS: NUTRIM - R2 - Liver and digestive health, Humane Biologie, RS: NUTRIM - R1 - Obesity, diabetes and cardiovascular health
المصدر: Food Chemistry 374 (2022)
Food Chem
Food Chemistry, 374:131710. Elsevier Limited
Food Chemistry, 374مصطلحات موضوعية: Dietary Fiber, Starch, Flour, Wheat flour, Saccharomyces cerevisiae, Article, Analytical Chemistry, chemistry.chemical_compound, Hydrolysis, Fructan, Glycerol, TOOL, Humans, ACRYLAMIDE, Food science, Raffinose, Triticum, fungi, digestive, oral, and skin physiology, Ancient wheats, Dietary fibre, food and beverages, General Medicine, Bread, Yeast, Plant Breeding, Breadmaking, chemistry, Sourdough, Fermentation, Wheat, BIOS Applied Metabolic Systems, Composition (visual arts), MONOSACCHARIDES, Food Science
وصف الملف: application/pdf