Extracts with Nutritional Potential and Their Influence on the Rheological Properties of Dough and Quality Parameters of Bread
Formulating basic food to improve its nutritional profile is one potential method for food innovation. One option in formulating basic food such as bread is to supplement flours with specified amounts of non-bakery raw materials with high nutritional benefits. In the research presented here, we stud...
Furkejuvvon:
| Váldodahkkit: | , , , , |
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| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
MDPI AG
2024-01-01
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| Ráidu: | Foods |
| Fáttát: | |
| Liŋkkat: | https://www.mdpi.com/2304-8158/13/3/382 |
| Fáddágilkorat: |
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