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Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review
Bread is one of the oldest functional foods which its health effects have been investigated in many studies. The current communication presents a review of published studies in recent years on the topic and looks at possible future trends in the improved nutritional and health qualities which have b...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4571229/ https://ncbi.nlm.nih.gov/pubmed/26396285 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0833-6 |
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