Mostrando 3 resultados de: 3
Filtros aplicados
Origen
scopus(3)
Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality
ReviewAbstract: Background and objectives: Functional foods have become a reality that can complete the nutritionalPalabras claves:bioactive, bread, BreadmakingAutores:Betoret E., Cristina M. RosellFuentes:scopusImproved nutritional and dietary quality of breads
Book PartAbstract: Different types of breads exist worldwide, but those made with wheat are the most common products. CPalabras claves:bread, enrichment, flour, Fortification, micronutrients, WheatAutores:Betoret E., Cristina M. RosellFuentes:scopusQuality Indicators and Heat Damage of Dried and Cooked Gluten Free Spaghetti
ArticleAbstract: The quality and safety indicators of commercial dried gluten free (GF) pasta were analyzed to investPalabras claves:Cooking quality, Furosine, Gluten free pasta, Heat damageAutores:Betoret E., Cristina M. Rosell, Gasparre N.Fuentes:scopus