Effect of olive pulp enrichment on physicochemical and antioxidant properties of wheat bread
Black and green olive pulp was added to wheat bread formulation at different levels (5, 10, 15%) with the aim to improve its nutritional value by enhancing the phenolic content and antioxidant capacity. Additionally, the effects of the fortification with olive pulp on the physical characteristics, s...
Guardado en:
| Autores principales: | , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
ISEKI_Food Association (IFA)
2020-04-01
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| Colección: | International Journal of Food Studies |
| Materias: | |
| Acceso en línea: | https://www.iseki-food-ejournal.com/article/119 |
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