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

272-279 p.

• Artículos del mismo número (disponibles individualmente)

  • The effect of biostimulants on the quality parameters of tomato grown for the processing industry
    Obtener artículo
  • Spectroscopic evidence of Cr(VI) reduction in a contaminated soil by in situ treatment with whey
    Obtener artículo
  • A really innovative trend of the food market : natural wines
    Obtener artículo
  • Production of cellulolytic and xylanolytic enzymes by fungi grown on cactus (nopal) in solid-state fermentation
    Obtener artículo
  • A method for labelling the allergen compounds in the counter products in supermarket distribution : a critical review
    Obtener artículo
  • Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine
    Obtener artículo
  • Thermostability of black rice (Orzya sativa L.) nutraceuticals during a straight-dough bread-making process

  Mostrar más
• Información

  Código DOI: 10.12871/0021857201537

  ISSN: 2283-5431

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