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Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread

Green coffee parchment (GCP) is becoming interesting, due to the diffusion of wet processing in which coffee parchment is collected separately; it is one of the less studied coffee by-products, but it is reported to be rich in phenolic compounds and dietary fiber. The addition of GCP (355–500 μm) at...

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Detalles Bibliográficos
Autores principales:	Littardi, Paola, Rinaldi, Massimiliano, Grimaldi, Maria, Cavazza, Antonella, Chiavaro, Emma
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7822001/ https://www.ncbi.nlm.nih.gov/pubmed/33375002 http://dx.doi.org/10.3390/foods10010005

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