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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...

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Detalles Bibliográficos
Autores principales: Pycia, Karolina, Ivanišová, Eva
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
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

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