Cistus incanus L. as an Innovative Functional Additive to Wheat Bread

Cistus incanus L. (CI) has been proposed as an innovative functional supplement of food products, and hence the present study aimed to evaluate the effect of the addition of dried CI on the properties of bread. Bread was prepared from white wheat flour supplemented with the addition of 1%, 2%, 3%, 4...

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Detalles Bibliográficos
Autores principales: Cacak-Pietrzak, Grażyna, Różyło, Renata, Dziki, Dariusz, Gawlik-Dziki, Urszula, Sułek, Alicja, Biernacka, Beata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723803/
https://www.ncbi.nlm.nih.gov/pubmed/31426333
http://dx.doi.org/10.3390/foods8080349

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723803/
https://www.ncbi.nlm.nih.gov/pubmed/31426333
http://dx.doi.org/10.3390/foods8080349

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