Sustainability on Bread: How Fiber-Rich Currant Pomace Affects Rheological and Sensory Properties of Sweet Fat-Based Spreads

Dietary fiber may contribute to increasing the nutritional value of “unhealthy food”—for instance, spreads with high fat and sugar content. The high amount of fiber and the presence of phenolic compounds, organic fruit acids, and aroma compounds make currant pomace a promising ingredient to be used...

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Detalles Bibliográficos
Autores principales: Reißner, Anne-Marie, Rohm, Harald, Struck, Susanne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048177/
https://www.ncbi.nlm.nih.gov/pubmed/36981242
http://dx.doi.org/10.3390/foods12061315

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048177/
https://www.ncbi.nlm.nih.gov/pubmed/36981242
http://dx.doi.org/10.3390/foods12061315

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