Comparison of the In Vitro Bioavailability of Selected Minerals from Gluten-Free Breads Enriched with Grains and Synthetic Organic and Non-Organic Compounds

Introduction: Despite the constant efforts of scientists to improve the texture, sensory properties, and nutritional value of gluten-free bread, obtaining high bioavailability of minerals is still a huge challenge. Gluten-free bakery products are characterized by a low bioavailability of minerals. T...

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Detalles Bibliográficos
Autores principales: Rogaska, Anna, Reguła, Julita, Suliburska, Joanna, Krejpcio, Zbigniew
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8038698/
https://www.ncbi.nlm.nih.gov/pubmed/33917296
http://dx.doi.org/10.3390/molecules26072085

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8038698/
https://www.ncbi.nlm.nih.gov/pubmed/33917296
http://dx.doi.org/10.3390/molecules26072085

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