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Improved Sensory Quality and Antioxidant Capacity of Wheat Bread Supplemented with the Desert Truffle Terfezia boudieri Flour
Analytical Letters ( IF 1.6 ) Pub Date : 2020-07-10 , DOI: 10.1080/00032719.2020.1786106 H. Najjaa 1 , Radhia Abdelkbir 1 , A. Ben Arfa 1 , E. Doria 2 , H. Tlili 1 , N. Zouari 3 , M. Neffati 1
Analytical Letters ( IF 1.6 ) Pub Date : 2020-07-10 , DOI: 10.1080/00032719.2020.1786106 H. Najjaa 1 , Radhia Abdelkbir 1 , A. Ben Arfa 1 , E. Doria 2 , H. Tlili 1 , N. Zouari 3 , M. Neffati 1
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The effects of Terfezia boudieri supplementation in the range from 1 to 5% in wheat bread were evaluated in order to obtain a nutritionally increased product. The truffle powder used to enrich the ...
中文翻译：
添加沙漠松露 Terfezia boudieri 面粉的小麦面包的感官品质和抗氧化能力得到改善
为了获得营养增加的产品，评估了在小麦面包中添加 1% 至 5% 的 Terfezia boudieri 的效果。松露粉用于丰富...
更新日期：2020-07-10
中文翻译：
添加沙漠松露 Terfezia boudieri 面粉的小麦面包的感官品质和抗氧化能力得到改善
为了获得营养增加的产品，评估了在小麦面包中添加 1% 至 5% 的 Terfezia boudieri 的效果。松露粉用于丰富...
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