Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread

Wheat bread, produced by the single-phase method, is a common food consumed all over the world. Due to changes in lifestyle and nutritional trends, alternative raw materials are sought to increase the nutritional value and improve the taste of daily consumed products. Additionally, customers seek a...

Descripción completa

Detalles Bibliográficos
Autores principales: Raczyk, Marianna, Kruszewski, Bartosz, Michałowska, Dorota
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8347958/
https://www.ncbi.nlm.nih.gov/pubmed/34361794
http://dx.doi.org/10.3390/molecules26154641

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8347958/
https://www.ncbi.nlm.nih.gov/pubmed/34361794
http://dx.doi.org/10.3390/molecules26154641

Ejemplares similares