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High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
Astiz, Valentina; Guardianelli, Luciano Martín; Salinas, María Victoria; Brites, Carla; Puppo, María Cecilia (MDPI, 2023-01)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 ...