Anashwar Valsalan, Filiz Koksel, Cristina M. Rosell, Maneka Malalgoda
{"title":"增加古代谷物在烘焙中的应用的配料技术和工艺改进","authors":"Anashwar Valsalan, Filiz Koksel, Cristina M. Rosell, Maneka Malalgoda","doi":"10.1080/87559129.2023.2279613","DOIUrl":null,"url":null,"abstract":"Greater consumer demand for sustainable, nutrient-dense grains has inreased research emphasis on underutilized wheat species, such as ancient grains. However, these wheat species have different phy...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":"275 1","pages":""},"PeriodicalIF":5.3000,"publicationDate":"2023-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Ingredient Technologies and Process Modifications for Increasing the Use of Ancient Grains in Bakery Applications\",\"authors\":\"Anashwar Valsalan, Filiz Koksel, Cristina M. Rosell, Maneka Malalgoda\",\"doi\":\"10.1080/87559129.2023.2279613\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Greater consumer demand for sustainable, nutrient-dense grains has inreased research emphasis on underutilized wheat species, such as ancient grains. However, these wheat species have different phy...\",\"PeriodicalId\":12369,\"journal\":{\"name\":\"Food Reviews International\",\"volume\":\"275 1\",\"pages\":\"\"},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2023-11-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Reviews International\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/87559129.2023.2279613\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Reviews International","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/87559129.2023.2279613","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Ingredient Technologies and Process Modifications for Increasing the Use of Ancient Grains in Bakery Applications
Greater consumer demand for sustainable, nutrient-dense grains has inreased research emphasis on underutilized wheat species, such as ancient grains. However, these wheat species have different phy...
期刊介绍：
Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for:
•food scientists and technologists
•food and cereal chemists
•chemical engineers
•agriculturists
•microbiologists
•toxicologists
•nutritionists
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
