Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake
Health and well-being improvement is currently driving innovation in bread, using a wide variety of value-added compounds as extra ingredients, including food industry by-products in a circular economy concept. In this context, this research aimed at evaluating the effect of the fortification of bre...
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| Główni autorzy: | , , , , , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI AG
2020-07-01
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| Seria: | Applied Sciences |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.mdpi.com/2076-3417/10/15/5235 |
| Etykiety: |
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