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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| Altres autors: | , , , , |
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| Format: | Artículo |
| Idioma: | en_US |
| Publicat: |
2021
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| Matèries: | |
| Accés en línia: | https://doi.org/10.1186/s43014-021-00068-8 https://fppn.biomedcentral.com/articles/10.1186/s43014-021-00068-8 |
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