Flour for Home Baking: A Cross-Sectional Analysis of Supermarket Products Emphasising the Whole Grain Opportunity

Flour, typically derived from wheat, rye, corn and rice is a pantry staple, providing structure to bread and baked goods. This study aimed to provide a cross-sectional analysis of flour for home baking, highlighting the nutrition composition of whole grain flour and identifying novel categories. An...

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Detalles Bibliográficos
Autores principales: Hughes, Jaimee, Vaiciurgis, Verena, Grafenauer, Sara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7400821/
https://www.ncbi.nlm.nih.gov/pubmed/32664438
http://dx.doi.org/10.3390/nu12072058

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7400821/
https://www.ncbi.nlm.nih.gov/pubmed/32664438
http://dx.doi.org/10.3390/nu12072058

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