Influence of Baking Time and Formulation of Part-Baked Wheat Sourdough Bread on the Physical Characteristics, Sensory Quality, Glycaemic Index and Appetite Sensations

AuthID
 P-010-KZD
5
Author(s)
Temkov, M
·
Rannou, C
·
Ducasse, M
·
Prost, C
Tipo de Documento
Article
Year published
2024
Publicado
in FRONTIERS IN NUTRITION, ISSN: 2296-861X
Volume: 11
Indexing
Wos®
Scopus®
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Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 38887499
SCOPUS: 2-s2.0-85196094103
Wos: WOS:001248406500001
Source Identifiers
ISSN: 2296-861X
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