Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

por Beltrão Martins, Rita, Gouvinhas, Irene, Nunes, Maria Cristiana, Alcides Peres, José, Raymundo, Anabela, Barros, Ana I.R.N.A.
Publicado 2020

Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile

por Beltrão Martins, Rita, Nunes, Maria Cristiana, Gouvinhas, Irene, Ferreira, Luís Miguel Mendes, Peres, José Alcides, Barros, Ana Isabel Ramos Novo Amorim, Raymundo, Anabela
Publicado 2022