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：

引用

页数：1

共 40 条

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