Código QR (código de barras bidimensional)

Current Advantages in the Application of Microencapsulation in Functional Bread Development

Bread is one of the most widely embraced food products and is highly accepted by consumers. Despite being rich in complex carbohydrates (i.e., starch), bread is generally poor in other micro- and macronutrients. Rising consumer demand for healthier food has resulted in the growth of studies focused...

Fuld beskrivelse

Na minha lista:
Principais autores: Roberta Tolve, Federico Bianchi, Elisabetta Lomuscio, Lucia Sportiello, Barbara Simonato
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2022-12-01
Serier:Foods
Fag:
microencapsulation
bread
bioactive compounds
functional food
shelf-life
sensory properties
Online adgang:https://www.mdpi.com/2304-8158/12/1/96
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker