Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread

The addition of functional ingredients to breads could have effects on preventing cardiovascular diseases, cancers and inflammation. The incorporation of 0–5–10–15% of three populations of dried purslane flour on the rheological, sensorial and nutritional quality of fortified durum wheat breads were...

Descripción completa

Detalles Bibliográficos
Autores principales: Melilli, Maria Grazia, Di Stefano, Vita, Sciacca, Fabiola, Pagliaro, Antonella, Bognanni, Rosaria, Scandurra, Salvatore, Virzì, Nino, Gentile, Carla, Palumbo, Massimo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353616/
https://www.ncbi.nlm.nih.gov/pubmed/32531917
http://dx.doi.org/10.3390/foods9060764

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353616/
https://www.ncbi.nlm.nih.gov/pubmed/32531917
http://dx.doi.org/10.3390/foods9060764

Ejemplares similares