Catálogo de publicaciones - libros

Palabras clave – provistas por la editorial

quinoa; millet; sorghum; rice; gluten-free bread; rapeseed press cake; fats; biscuits; antioxidant capacity; sensory analysis; consumer acceptance; response surface methodology; buckwheat flour; dough rheology; particle size; optimization; wheat flour; salt reduction; legislative recommendations; bread making; salt replacement; bread quality; pomace; peel; rheology; bread properties; roasted flaxseed flour; GC/MS; aroma; antioxidant activity; sensory evaluation; fiber; macro and microelements; grape peels; heat-moisture treatment; pasta; functional ingredients; wholegrain flour; wholemeal flour; milling technology; granulation; starch damage; germination; lentil; soybean; microstructure; ascorbic acid; bread; dough; farinograph; rosehip powder; n/a