Cargando…
Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties
The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein–phenolic or carbohydrate–ph...
| Autores principales: | , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624349/ https://www.ncbi.nlm.nih.gov/pubmed/34829079 http://dx.doi.org/10.3390/foods10112798 |