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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |