Modification of dietary fibre content in different kinds of bread.
Cubadda
R
R
Università del Molise, Campobasso, Italy.
Galli
V
V
D001939:Bread / Q000032:analysis*; D003296:Cooking / Q000379:methods*; D004041:Dietary Fats / Q000032:analysis*; D004043:Dietary Fiber / Q000032:analysis*; D005069:Evaluation Studies as Topic; D005433:Flour / Q000032:analysis*; D009753:Nutritive Value; D014908:Triticum
D004041:Dietary Fats; D004043:Dietary Fiber