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...

ver descrição completa

Detalhes bibliográficos
Autores: Maroini, May, Salem, Ali, Mansour, Chalbia, Abdelhedi, Ola, Mora, Leticia, Jridi, Mourad, Zouari, Nacim, Fakhfakh, Nahed
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2024
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/362511
Acesso em linha:http://hdl.handle.net/10261/362511
https://digital.csic.es/handle/10261/295925
Access Level:acceso abierto
Palavra-chave:Eleusine
Processing effects
Phenolic composition
Blended bread
Nutritional characteristics
phenolic content
bread
Descrição
Resumo: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/[

Registos relacionados