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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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Kaydedildi:
Asıl Yazarlar: 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
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI AG 2024-10-01
Seri Bilgileri:Applied Sciences
Konular:
natural mineral waters
bread
chemical composition
physical properties
minerals
Online Erişim:https://www.mdpi.com/2076-3417/14/20/9179
Etiketler: Etiketle
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