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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Ngā kaituhi matua:	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
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	MDPI AG 2024-10-01
Rangatū:	Applied Sciences
Ngā marau:	natural mineral waters bread chemical composition physical properties minerals
Urunga tuihono:	https://www.mdpi.com/2076-3417/14/20/9179
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!