The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads

Article

Abstract: Despite the importance of breads through the history, the wide range of options might lead to a choi

Palabras claves:

bread, Fibre, gluten-containing, Gluten-free, multigrain, wholegrain

Autores:

Boukid F., Cristina M. Rosell

Fuentes:

scopus