Natural Bio-Sourced Additives for Bread Technology Improvement and Highly Nutritive Products

Hydrolyzed collagen (HC) and konjac glucomannan (KGM) were used as additives in non-frozen and frozen doughs (NFDs and FDs). Both additives were characterized using specific techniques, i.e., SEM-EDX, MALDI-TOF MS, TGA, and DSC analyses. Rheological analysis of NFD samples was performed using a Chop...

Descripció completa

Dades bibliogràfiques

Autors principals:	Nicoleta Platon, Oana Cristina Pârvulescu, Vasilica Alisa Aruș, Ana Maria Georgescu, Mihaela Silion, Anca Miron, Gabriela Muntianu, Ana Maria Roșu, Petrica Iancu, Abdelkrim Azzouz
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2026-01-01
Col·lecció:	Foods
Matèries:	bread dough properties central composite design hydrolyzed collagen konjac glucomannan
Accés en línia:	https://www.mdpi.com/2304-8158/15/3/413
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!