Reference : Comparative study of nutritional quality of potato-wheat steamed and baked breads mad...
Scientific journals : Article
Physical, chemical, mathematical & earth Sciences : Chemistry
Life sciences : Food science
http://hdl.handle.net/2268/197033
Comparative study of nutritional quality of potato-wheat steamed and baked breads made with four cultivated potato flour
English
Liu, Xingli [> >]
Mu, Tai-Hua [> >]
Sun, Hongnan [> >]
Zhang, Miao [> >]
Chen, Jing-Wang [> >]
Fauconnier, Marie-Laure mailto [Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie générale et organique >]
9-Sep-2016
International Journal of Food Sciences and Nutrition
Taylor & Francis
12 p
Yes (verified by ORBi)
International
0963-7486
1465-3478
Abingdon
United Kingdom
[en] Potato flour ; Steamed and baked breads ; Antioxidant activity ; In vitro starch digestibility ; Nutritional quality ; Grey relation analysis
[en] Bread is traditional staple food in western and oriental countries varying in both the ingredients used, preparation methods, and heating methods applied, which are mainly used as an energy source because of high carbohydrate. Baked bread is popular in western countries. While steamed bread is a type of fermented and steamed wheat-based food of Chinese origin, and represents ∼40% of the wheat consumption in China.
Researchers ; Professionals ; Students
http://hdl.handle.net/2268/197033
10.1080/09637486.2016.1226272
http://www.tandfonline.com/doi/full/10.1080/09637486.2016.1226272

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