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Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

Polyphenols are important bioactive compounds whose regular ingestion has shown different positive impacts in health. Celiac patients have nutritional deficiencies, bringing many problems to their health. Thus, it is important to develop gluten-free (GF) products, such as bread, with nutritional ben...

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Detalles Bibliográficos
Autores principales:	Beltrão Martins, Rita, Gouvinhas, Irene, Nunes, Maria Cristiana, Alcides Peres, José, Raymundo, Anabela, Barros, Ana I.R.N.A.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466044/ https://www.ncbi.nlm.nih.gov/pubmed/32781519 http://dx.doi.org/10.3390/molecules25163568

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