Enrichment of Wholemeal Rye Bread with Plant Sterols: Rheological Analysis, Optimization of the Production, Nutritional Profile and Starch Digestibility

Bread is one of the staple foods of many countries, and its enrichment with bioactive compounds is trending. This phenomenon is focused on breads with a good nutritional profile, such as wholemeal rye bread (WRB), in which enrichment with plant sterols (PSs) is allowed in accordance with European re...

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Detalles Bibliográficos
Autores principales: Makran, Mussa, Cilla, Antonio, Haros, Claudia Monika, Garcia-Llatas, Guadalupe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818445/
https://www.ncbi.nlm.nih.gov/pubmed/36613309
http://dx.doi.org/10.3390/foods12010093

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818445/
https://www.ncbi.nlm.nih.gov/pubmed/36613309
http://dx.doi.org/10.3390/foods12010093

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