Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient

The present article describes the second part of a study investigating the effect of adding vegetables on the nutritional, physico-chemical, and oxidative properties of wheat bread, and specifically focuses on bread that does not contain oil as an added ingredient. Wheat flour breads fortified with...

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Detalles Bibliográficos
Autores principales: Ranawana, Viren, Campbell, Fiona, Bestwick, Charles, Nicol, Phyllis, Milne, Lesley, Duthie, Garry, Raikos, Vassilios
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302403/
https://www.ncbi.nlm.nih.gov/pubmed/28231157
http://dx.doi.org/10.3390/foods5030062

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302403/
https://www.ncbi.nlm.nih.gov/pubmed/28231157
http://dx.doi.org/10.3390/foods5030062

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