用平菇发酵芸豆和燕麦所得面粉改善面包的营养和功能品质

{"title":"用平菇发酵芸豆和燕麦所得面粉改善面包的营养和功能品质","authors":"Edith Espinosa Páez, C. Hernández-Luna, S. Longoria-García, C. Torres-Alvarez, Catalina Velez-Argumedo, Blanca E. González-Martínez","doi":"10.1080/19476337.2023.2173305","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":" ","pages":""},"PeriodicalIF":2.1000,"publicationDate":"2023-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Improving nutritional and functional quality characteristics in bread by using flours obtained from fermentation of kidney beans and oats with Pleurotus ostreatus\",\"authors\":\"Edith Espinosa Páez, C. Hernández-Luna, S. Longoria-García, C. Torres-Alvarez, Catalina Velez-Argumedo, Blanca E. González-Martínez\",\"doi\":\"10.1080/19476337.2023.2173305\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":49084,\"journal\":{\"name\":\"Cyta-Journal of Food\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":2.1000,\"publicationDate\":\"2023-02-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cyta-Journal of Food\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/19476337.2023.2173305\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cyta-Journal of Food","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/19476337.2023.2173305","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}