Harnessing the Power of Natural Mineral Waters in Bread Formulations: Effects on Chemical, Physical, and Physicochemical Properties

This study aimed to evaluate the feasibility of incorporating natural mineral waters (NMW), including thermal water (TW) and bottled mineral water (BMW), into bread (‘biju’ type) to enhance its mineral content and explore their impacts on physicochemical, technological, biochemical, and chemical com...

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Detalles Bibliográficos

Principais autores:	Fernanda Ferreira, Rafaela Guimarães, André Lemos, Catarina Milho, Tayse F. F. da Silveira, Jonata M. Ueda, Márcio Carocho, Sandrina A. Heleno, Lillian Barros, Isabel C. F. R. Ferreira, Manuela Pintado, Maria José Alves
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2024-10-01
Series:	Applied Sciences
Assuntos:	natural mineral waters bread chemical composition physical properties minerals
Acceso en liña:	https://www.mdpi.com/2076-3417/14/20/9179
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