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dc.contributor.authorRanawana, Viren
dc.contributor.authorCampbell, Fiona
dc.contributor.authorBestwick, Charles
dc.contributor.authorNicol, Phyllis
dc.contributor.authorMilne, Lesley
dc.contributor.authorDuthie, Garry
dc.contributor.authorRaikos, Vassilios
dc.date.accessioned2016-09-08T09:00:06Z
dc.date.available2016-09-08T09:00:06Z
dc.date.issued2016-09-08
dc.identifier.citationRanawana , V , Campbell , F , Bestwick , C , Nicol , P , Milne , L , Duthie , G & Raikos , V 2016 , ' Breads Fortified with Freeze-Dried Vegetables : Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient ' , Foods , vol. 5 , no. 3 , 62 , pp. 1-14 . https://doi.org/10.3390/foods5030062en
dc.identifier.issn2304-8158
dc.identifier.otherPURE: 70661663
dc.identifier.otherPURE UUID: 9045aaa5-b88a-4135-95fc-48c307b2116a
dc.identifier.otherORCID: /0000-0001-9022-0637/work/90173615
dc.identifier.otherORCID: /0000-0003-3582-6040/work/90173696
dc.identifier.urihttp://hdl.handle.net/2164/7454
dc.descriptionAcknowledgments: Funds for the study were provided by the Scottish Government's Rural and Environment Science and Analytical Services Division and conducted as part of the Scottish Government Strategic Research programme (Diet and Health Theme of the Food Land & People Programme). The authors are grateful to Phillip Morrice, Vivian Buchan, and Donna Henderson for helping with the nutritional analysis of the breads. The authors declare no conflicts of interest.en
dc.format.extent14
dc.language.isoeng
dc.relation.ispartofFoodsen
dc.rights© 2016 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).en
dc.subjectbreaden
dc.subjectvegetablesen
dc.subjectmacronutrient oxidationen
dc.subjectstorageen
dc.subjectdigestionen
dc.subjectR Medicine (General)en
dc.subjectQ Scienceen
dc.subject.lccR1en
dc.subject.lccQen
dc.titleBreads Fortified with Freeze-Dried Vegetables : Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredienten
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.description.statusPeer revieweden
dc.description.versionPublisher PDFen
dc.identifier.doihttps://doi.org/10.3390/foods5030062


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