Assessing Different Fruit Formulations for the Supplementation of Bakery Products with Bioactive Micro-Constituents from Sweet Cherry (<i>Prunus avium</i> L.) and Sour Cherry (<i>Prunus cerasus</i> L.): A Physicochemical and Rheological Approach

Sour and sweet cherries were evaluated as functional components in bread-making because of their bioactive microconstituent content. Five forms of enrichment for each fruit, including the hydroalcoholic extract, lyophilized pulverized fruit, lyophilized extract, and their combinations, were used for...

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Váldodahkkit:	Evangelia D. Karvela, Evgenia N. Nikolaou, Dimitra Tagkouli, Antonia Chiou, Vaios T. Karathanos
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	MDPI AG 2024-09-01
Ráidu:	Foods
Fáttát:	enrichment bakery products fruit extract sour cherry cherry
Liŋkkat:	https://www.mdpi.com/2304-8158/13/17/2794
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