Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach

Bread is a staple food and can be a potential product to be enriched with various deficient nutrients. The objective of the study was to characterize the nutritional properties of toasted bread enriched with 10% and 20% of kale and wholemeal bread with 20% and 40% of spinach. The supplementation inc...

Descripción completa

Detalles Bibliográficos
Autores principales: Czarnowska-Kujawska, Marta, Starowicz, Małgorzata, Barišić, Veronika, Kujawski, Wojciech
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655892/
https://www.ncbi.nlm.nih.gov/pubmed/36360034
http://dx.doi.org/10.3390/foods11213414

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655892/
https://www.ncbi.nlm.nih.gov/pubmed/36360034
http://dx.doi.org/10.3390/foods11213414

Ejemplares similares