Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product

Sprouting has received increasing attention because of the enhanced nutritional values of the derived products. Baking affects the nutrient availability of the end products. The aim of this study was to evaluate how different baking time and temperature affect the nutritional values of bakery produc...

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Detalles Bibliográficos
Autores principales: Alfeo, Vincenzo, Bravi, Elisabetta, Ceccaroni, Dayana, Sileoni, Valeria, Perretti, Giuseppe, Marconi, Ombretta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7599486/
https://www.ncbi.nlm.nih.gov/pubmed/33066003
http://dx.doi.org/10.3390/foods9101447

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7599486/
https://www.ncbi.nlm.nih.gov/pubmed/33066003
http://dx.doi.org/10.3390/foods9101447

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