High -glucans oats for healthy wheat breads: physicochemical properties of dough and breads

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• who: Valentina Astiz et al. from the Instituto Nacional de Tecnologu00eda Agropecuaria (INTA), Buenos Aires, Argentina Centro de Investigaciu00f3n y Desarrollo en Criotecnologu00eda de Alimentos-CIDCA, Facultad de Ciencias have published the research: High -Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads, in the Journal: Foods 2023, 12, 170. of 14/Dec/2022
• what: The aim of this work was to evaluate the effect of the addition of an oat flour with high u03b2-glucan content on the technological quality of wheat flour-based dough and breads.
• how: The . . .
  

   

  

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