Pearling of soft wheat and barley: a new technological strategy useful to enrich flour and bakery products with bioactive functional compounds

Jean Daniel COISSON; Fabiano TRAVAGLIA; M. Blandino; A. Reyneri; Marco ARLORIO

Pearling of soft wheat and barley: a new technological strategy useful to enrich flour and bakery products with bioactive functional compounds

Jean Daniel COISSON, Fabiano TRAVAGLIA, M. Blandino, A. Reyneri, Marco ARLORIO

Dipartimento di Scienze del Farmaco

Risultato della ricerca: Contributo alla conferenza › Abstract

Lingua originale	Inglese
Pagine	249-249
Numero di pagine	1
Stato di pubblicazione	Pubblicato - 1 gen 2013
Evento	Euro Food Chem XVII - Istanbul (TUR) Durata: 1 gen 2013 → …

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???event.eventtypes.event.conference???	Euro Food Chem XVII
Città	Istanbul (TUR)
Periodo	1/01/13 → …

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title = "Pearling of soft wheat and barley: a new technological strategy useful to enrich flour and bakery products with bioactive functional compounds",

author = "COISSON, {Jean Daniel} and Fabiano TRAVAGLIA and M. Blandino and A. Reyneri and Marco ARLORIO",

year = "2013",

month = jan,

day = "1",

language = "English",

pages = "249--249",

note = "Euro Food Chem XVII ; Conference date: 01-01-2013",

}

TY - CONF

T1 - Pearling of soft wheat and barley: a new technological strategy useful to enrich flour and bakery products with bioactive functional compounds

AU - COISSON, Jean Daniel

AU - TRAVAGLIA, Fabiano

AU - Blandino, M.

AU - Reyneri, A.

AU - ARLORIO, Marco

PY - 2013/1/1

Y1 - 2013/1/1

UR - https://iris.uniupo.it/handle/11579/34146

M3 - Abstract

SP - 249

EP - 249

T2 - Euro Food Chem XVII

Y2 - 1 January 2013

ER -