Broad bean hull as a functional ingredient for the development of high-fibre bread

被引：0
|
作者：
Ni, Q. Q. [1 ]
Ranawana, V. [1 ]
Hayes, H. E. [1 ]
Hayward, N. J. [1 ]
Raikos, V. [1 ]
机构：
[1] Univ Aberdeen, Rowett Inst, Aberdeen AB25 2ZD, Scotland
来源：
PROCEEDINGS OF THE NUTRITION SOCIETY | 2020年 / 79卷 / OCE3期
关键词：
D O I：
10.1017/S0029665120007454
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
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页数：1
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