Cornelian Cherry (Cornus mas) Powder as a Functional Ingredient for the Formulation of Bread Loaves: Physical Properties, Nutritional Value, Phytochemical Composition, and Sensory Attributes

In the current study, Cornelian cherry powder (CCP, Cornus mas) was investigated as a functional ingredient for bread production. Experimental bread loaves were prepared using five levels of CCP (0, 1, 2, 5, and 10% w/w) to replace wheat flour in bread formulation. The final products were analyzed r...

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Detalles Bibliográficos
Autores principales: Šimora, Veronika, Ďúranová, Hana, Brindza, Ján, Moncada, Marvin, Ivanišová, Eva, Joanidis, Patrícia, Straka, Dušan, Gabríny, Lucia, Kačániová, Miroslava
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913965/
https://www.ncbi.nlm.nih.gov/pubmed/36766122
http://dx.doi.org/10.3390/foods12030593

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913965/
https://www.ncbi.nlm.nih.gov/pubmed/36766122
http://dx.doi.org/10.3390/foods12030593

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