Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics

The use of flours or phenolic extracts obtained from non-traditional sources or agri-food industry by-products has been a strategy used to formulate new bakery products with characteristics of a functional food. However, phenolic compounds present great structural diversity, as well as the ability t...

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Bibliographic Details
Other Authors: Alvarez-Parrilla, Emilio, Martinez Ruiz, Nina Del Rocio, de la Rosa, Laura A., Vázquez-Flores, Alma A., Gaytán-Martínez, Marcela
Format: Artículo
Published: 2021
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