Cargando…
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...
| Autores principales: | , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
|
| Materias: | |
| 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 |