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...
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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
ISEKI_Food Association (IFA)
2020-04-01
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| シリーズ: | International Journal of Food Studies |
| 主題: | |
| オンライン･アクセス: | https://www.iseki-food-ejournal.com/article/119 |
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