Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (Adansonia digitata L.) for Bread Making

The aim of this paper is to improve the nutritional quality of bakery products by replacing wheat flour (WF) with different proportions (10%, 20%, and 30%) of baobab flour (BF). The composite flours and bread obtained were evaluated from nutritional, physical-chemical, phytochemical, organoleptic, a...

Descripción completa

Detalles Bibliográficos
Autores principales: Dossa, Sylvestre, Negrea, Monica, Cocan, Ileana, Berbecea, Adina, Obistioiu, Diana, Dragomir, Christine, Alexa, Ersilia, Rivis, Adrian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379238/
https://www.ncbi.nlm.nih.gov/pubmed/37509789
http://dx.doi.org/10.3390/foods12142697

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379238/
https://www.ncbi.nlm.nih.gov/pubmed/37509789
http://dx.doi.org/10.3390/foods12142697

Ejemplares similares