- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
2193-4134
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
online resource.
- Bibliographic citation
-
Nutritional composition and minerals bioaccessibility of commercial fruit flours ; day:12 ; month:1 ; year:2023 ; pages:1-8
Journal of food measurement and characterization ; (12.1.2023), 1-8
- Creator
-
Galvão, Fernanda
Pinto, Edgar
Martins, Zita E.
Almeida, Agostinho A.
Ferreira, Isabel M. P. L. V. O.
Lima, Vanderlei Aparecido de
Felsner, Maria Lurdes
- Contributor
-
SpringerLink (Online service)
- DOI
-
10.1007/s11694-022-01747-x
- URN
-
urn:nbn:de:101:1-2023032121134045295687
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:51 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Galvão, Fernanda
- Pinto, Edgar
- Martins, Zita E.
- Almeida, Agostinho A.
- Ferreira, Isabel M. P. L. V. O.
- Lima, Vanderlei Aparecido de
- Felsner, Maria Lurdes
- SpringerLink (Online service)
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Improving the Nutritional and Textural Properties of Wheat Flour Tortillas
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Micronutrient Contents and Nutritional Values of Commercial Wheat Flours and Flours of Field-grown Wheat Varieties — A Survey in Hungary
Thermal properties of sand and mineral flours
Improving the Nutritional and Textural Properties of Wheat Flour Tortillas
Nutritional properties of wheat flour supplemented with modified tacca (Tacca involucrata) flour for production of healthy biscuits
Optimization of nutritional strategies by fruit products
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Cover story: Minerals for nutritional supplements
Dried strawberries as a high nutritional value fruit snack
Nutritional Value of Commercial Protein-Rich Plant Products
Spaths Flours