Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product

In response to the demand for healthier foods in the current market, this study aimed to develop a new bread product using a fermented food product (FFP), a plant-based product composed of soya flour, alfalfa meal, barley sprouts, and viable microorganisms that showed beneficial effects in previous...

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Detalles Bibliográficos
Autores principales: Cabello-Olmo, Miriam, Krishnan, Padmanaban G., Araña, Miriam, Oneca, Maria, Díaz, Jesús V., Barajas, Miguel, Rovai, Maristela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417715/
https://www.ncbi.nlm.nih.gov/pubmed/37569086
http://dx.doi.org/10.3390/foods12152817

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417715/
https://www.ncbi.nlm.nih.gov/pubmed/37569086
http://dx.doi.org/10.3390/foods12152817

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