Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread

标题
Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread
作者
关键词
Wheat-hemp bread, Texture properties of the crumb, Polyphenol profile, Crumb colour, Hydroxymethylfurfural content
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 102, Issue -, Pages 164-172
出版商
Elsevier BV
发表日期
2018-12-10
DOI
10.1016/j.lwt.2018.12.028

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