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Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads

Gluten-free bread (GFB) usually has a lower nutritional value than its traditional counterparts and is deficient in health-promoting substances. Therefore, GFB is often enriched in gluten-free components containing high levels of bioactive substances. In this work, an attempt has been made to enrich...

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Detalles Bibliográficos
Autores principales:	Gumul, Dorota, Korus, Anna, Ziobro, Rafał
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Hindawi 2020
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7352128/ https://www.ncbi.nlm.nih.gov/pubmed/32714971 http://dx.doi.org/10.1155/2020/8024398

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