Work

Changes in the Physicochemical Properties of Wheat‐ and Soy‐containing Breads During Storage as Studied by Thermal Analyses

Year: 2003

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.2003.tb07012.x

Authors: E. Vittadini, Y. Vodovotz

Institutions: University of Parma, The Ohio State University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2030803564

FWCI: 2.868

Cites: 40

Cited by: 110

Related to: 10