Impact of Incorporating Two Types of Dried Raspberry Pomace into Gluten-Free Bread on Its Nutritional and Antioxidant Characteristics

The purpose of this study was to determine the impact of the pomace drying methods (freeze-drying and convection-drying) and their percentage (0–10%) on selected physicochemical properties of gluten-free bread. The contents of nutrients (protein, fiber, fat, ash, and carbohydrates), bioactive compou...

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Hlavní autoři:	Anna Pecyna, Monika Krzywicka, Agata Blicharz-Kania, Agnieszka Buczaj, Zbigniew Kobus, Beata Zdybel, Marek Domin, Dariusz Siłuch
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2024-02-01
Edice:	Applied Sciences
Témata:	raspberry by-products gluten-free bread antioxidant activity polyphenols fat fiber
On-line přístup:	https://www.mdpi.com/2076-3417/14/4/1561
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