Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality

In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional and functional value. Although broccoli leaves are perceived as waste products, they are characterised by a high content of nutrients and bioactive compounds. The present study evaluate...

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Detalles Bibliográficos
Autores principales: Krupa-Kozak, Urszula, Drabińska, Natalia, Bączek, Natalia, Šimková, Kristýna, Starowicz, Małgorzata, Jeliński, Tomasz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069453/
https://www.ncbi.nlm.nih.gov/pubmed/33918917
http://dx.doi.org/10.3390/foods10040819

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069453/
https://www.ncbi.nlm.nih.gov/pubmed/33918917
http://dx.doi.org/10.3390/foods10040819

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