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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| Huvudupphov: | , , , , , , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
MDPI AG
2024-02-01
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| Serie: | Applied Sciences |
| Ämnen: | |
| Länkar: | https://www.mdpi.com/2076-3417/14/4/1561 |
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