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Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread
Polyphenols are important bioactive compounds whose regular ingestion has shown different positive impacts in health. Celiac patients have nutritional deficiencies, bringing many problems to their health. Thus, it is important to develop gluten-free (GF) products, such as bread, with nutritional ben...
Gespeichert in:
| Veröffentlicht in: | Molecules |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2020
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7466044/ https://ncbi.nlm.nih.gov/pubmed/32781519 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25163568 |
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