Valorisation of lime by-products in gluten-free vegan pancakes: Functional, sensory, and bioaccessibility assessment
Lime by-products, rich in flavanones and pectins, were incorporated (2.5–10 %, w/w) into gluten-free vegan pancakes as a sustainable functional ingredient. The physicochemical, nutritional, antioxidant, and phenolic profiles of fortified products were evaluated, together with the bioaccessibility of...
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| Główni autorzy: | , , , , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Elsevier
2026-06-01
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| Seria: | Future Foods |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.sciencedirect.com/science/article/pii/S2666833526001395 |
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