Thermostability of black rice (Orzya sativa L.) nutraceuticals during a straight-dough bread-making process

272-279 p.

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  • Thermostability of black rice (Orzya sativa L.) nutraceuticals during a straight-dough bread-making process

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  DOI: 10.12871/0021857201537

  ISSN: 2283-5431

  Permalink: https://digital.casalini.it/10.12871/0021857201537

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  • Physik
  • Landwirtschaft und verwandte Bereiche