Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread
Breads were prepared by substituting common wheat flour with 0 (GP0), 5 (GP5) and 10 (GP10) g/100 g (<i>w</i>/<i>w</i>) of grape pomace powder (GPP) and were analyzed for the phenolic profile bioaccessibility as well as the in vitro starch digestion during simulated digestion. The free and bound phe...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , , , , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
MDPI AG
2021-02-01
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| Sraith: | Foods |
| Ábhair: | |
| Rochtain ar líne: | https://www.mdpi.com/2304-8158/10/3/507 |
| Clibeanna: |
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