Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver

Bread is one of the most widely consumed products in the world. The use of oxidants is common in bread production, but consumers are demanding products with less additives. Acerola is the fruit with the highest ascorbic acid content and, once dried, it can be used as an oxidant in baking. The use of...

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Detalles Bibliográficos
Autores principales: Franco, Maria, Belorio, Mayara, Gómez, Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101182/
https://www.ncbi.nlm.nih.gov/pubmed/35564089
http://dx.doi.org/10.3390/foods11091366

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101182/
https://www.ncbi.nlm.nih.gov/pubmed/35564089
http://dx.doi.org/10.3390/foods11091366

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