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Effects of Plants' Ingredients on Dough and Final Product
| Effects of Plants' Ingredients on Dough and Final Product |
| Autore | Mironeasa Silvia |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 online resource (198 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
antioxidant activity
antioxidant capacity aroma ascorbic acid biscuits bread bread making bread properties bread quality buckwheat flour consumer acceptance dough dough rheology farinograph fats fiber functional ingredients GC/MS germination gluten-free bread granulation grape peels heat-moisture treatment legislative recommendations lentil macro and microelements microstructure millet milling technology n/a optimization particle size pasta peel pomace quinoa rapeseed press cake response surface methodology rheology rice roasted flaxseed flour rosehip powder salt reduction salt replacement sensory analysis sensory evaluation sorghum soybean starch damage wheat flour wholegrain flour wholemeal flour |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910566464903321 |
Mironeasa Silvia
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health
| Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health |
| Autore | Mironeasa Silvia |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2025 |
| Descrizione fisica | 1 electronic resource (200 p.) |
| Soggetto topico |
Researchandinformation:general
Biology lifesciences Culturalstudies:foodandsociety |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9911023985903321 |
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Mironeasa Silvia
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| MDPI - Multidisciplinary Digital Publishing Institute, 2025 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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