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From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products
Due to the growing interest in improving the nutritional profile of bakery products, we have dealt with the most recent and relevant contributions regarding potential replacements for carbohydrates, proteins, and fats. Focusing on the influence of carbohydrates on metabolism, their excess implies ob...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6963723/ https://ncbi.nlm.nih.gov/pubmed/31835412 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8120660 |
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