Cornelian Cherry (<i>Cornus mas</i>) Powder as a Functional Ingredient for the Formulation of Bread Loaves: Physical Properties, Nutritional Value, Phytochemical Composition, and Sensory Attributes

In the current study, Cornelian cherry powder (CCP, <i>Cornus mas</i>) was investigated as a functional ingredient for bread production. Experimental bread loaves were prepared using five levels of CCP (0, 1, 2, 5, and 10% <i>w</i>/<i>w</i>) to replace wheat flour in bread formulation. The final pro...

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Váldodahkkit:	Veronika Šimora, Hana Ďúranová, Ján Brindza, Marvin Moncada, Eva Ivanišová, Patrícia Joanidis, Dušan Straka, Lucia Gabríny, Miroslava Kačániová
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	MDPI AG 2023-01-01
Ráidu:	Foods
Fáttát:	bakery biologically active substances DPPH assay nutritional value sensory properties
Liŋkkat:	https://www.mdpi.com/2304-8158/12/3/593
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