High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
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DOI: 10.3390/foods12010170
Abstract: Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of… read more here.
Keywords: properties dough; oat flour; oat; wheat ... See more keywords