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Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts
The aim of this study was to evaluate the effect of wheat bread enrichment using hazelnuts and walnuts (1%, 3%, 6%, 9%) on the nutritional value and selected physicochemical and antioxidant properties. The dough and bread yield, volume, specific volume and porosity were also determined. The crumb te...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466170/ https://www.ncbi.nlm.nih.gov/pubmed/32784390 http://dx.doi.org/10.3390/foods9081081 |