Use of finger millet (Eleusine coracana L.) as functional ingredient in wheat pan bread to promote sustainable agro-food systems
This version of the article has been accepted for publication, after peer review (when applicable) and is subject to Springer Nature’s AM terms of use, but is not the Version of Record and does not reflect post-acceptance improvements, or any corrections. The Version of Record is available online at...
| Autores: | , , , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2024 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/362511 |
| Acceso en línea: | http://hdl.handle.net/10261/362511 https://digital.csic.es/handle/10261/295925 |
| Access Level: | acceso abierto |
| Palabra clave: | Eleusine Processing effects Phenolic composition Blended bread Nutritional characteristics phenolic content bread |
| Sumario: | This version of the article has been accepted for publication, after peer review (when applicable) and is subject to Springer Nature’s AM terms of use, but is not the Version of Record and does not reflect post-acceptance improvements, or any corrections. The Version of Record is available online at: http://dx.doi.org/[ |
|---|