Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties

This research aimed to explore the feasibility of fortifying bread with cooked Vitelotte potato powder and Citrus albedo, comparing the use of baker’s yeast or sourdough as leavening agents. Breads obtained were thus subjected to physico-chemical and sensory characterizations. The replacement of par...

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Detalles Bibliográficos
Autores principales: Taglieri, Isabella, Sanmartin, Chiara, Venturi, Francesca, Macaluso, Monica, Bianchi, Alessandro, Sgherri, Cristina, Quartacci, Mike Frank, De Leo, Marinella, Pistelli, Luisa, Palla, Fabrizio, Flamini, Guido, Zinnai, Angela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146928/
https://www.ncbi.nlm.nih.gov/pubmed/33923099
http://dx.doi.org/10.3390/foods10050942

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146928/
https://www.ncbi.nlm.nih.gov/pubmed/33923099
http://dx.doi.org/10.3390/foods10050942

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