From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products

Due to the growing interest in improving the nutritional profile of bakery products, we have dealt with the most recent and relevant contributions regarding potential replacements for carbohydrates, proteins, and fats. Focusing on the influence of carbohydrates on metabolism, their excess implies ob...

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Detalles Bibliográficos
Autores principales: Peris, Miguel, Rubio-Arraez, Susana, Castelló, María Luisa, Ortolá, María Dolores
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963723/
https://www.ncbi.nlm.nih.gov/pubmed/31835412
http://dx.doi.org/10.3390/foods8120660

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963723/
https://www.ncbi.nlm.nih.gov/pubmed/31835412
http://dx.doi.org/10.3390/foods8120660

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