High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, which act as a prebiotic...
| Autores principales: | , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/13872 https://www.mdpi.com/2304-8158/12/1/170 https://doi.org/10.3390/foods12010170 |
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