Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes
| Image |  |
|---|---|
| Description | scientific article published on 17 May 2020 |
| Author/s |
author: Iben Lykke Petersen Ryszard Amarowicz Emanuele Zannini Elke K Arendt Jerzy Juśkiewicz |
| Publication date | May 17, 2020 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |