Technological, sensory, nutritional and bioactive potential of pan breads produced with refined and whole grain buckwheat flours

The nutritional quality and bioactive potential of breads made with partial replacement of refined wheat flour (RWF) with 30% or 45% refined buckwheat flour (RBF) or whole buckwheat flour (WGBF) was assessed through mineral bioaccessibility, starch digestibility, dietary fiber content and bioactive...

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Detalles Bibliográficos
Autores principales: Brites, Lara T.G.F., Rebellato, Ana P., Meinhart, Adriana D., Godoy, Helena T., Pallone, Juliana A.L., Steel, Caroline J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Recovery and application of high-value resources from foods and food by-products by Mauricio Rostagno and Juliane Viganó
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9040025/
https://www.ncbi.nlm.nih.gov/pubmed/35499026
http://dx.doi.org/10.1016/j.fochx.2022.100243

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9040025/
https://www.ncbi.nlm.nih.gov/pubmed/35499026
http://dx.doi.org/10.1016/j.fochx.2022.100243

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