Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality

The food industry generates a great amount of food waste and by-products, which in many cases are not fully valorized. Press cakes, deriving from oilseeds extraction, represent interesting co-products due to their nutritional value, high biopolymers content, and the presence of bioactive phytochemic...

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Detalles Bibliográficos
Autores principales: Krupa-Kozak, Urszula, Bączek, Natalia, Capriles, Vanessa D., Łopusiewicz, Łukasz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9103911/
https://www.ncbi.nlm.nih.gov/pubmed/35566041
http://dx.doi.org/10.3390/molecules27092690

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9103911/
https://www.ncbi.nlm.nih.gov/pubmed/35566041
http://dx.doi.org/10.3390/molecules27092690

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