Low Field NMR Studies of Wheat Bread Enriched with Potato Juice During Staling
Potato juice is a by-product in the production of starch from potato tubers. However, published studies indicate that it is a source of bioactive compounds with antioxidant and anti-inflammatory effects. The use of health-promoting additives may, however, affect the quality of the fresh final produc...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2019-07-01
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| Series: | Open Agriculture |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/opag-2019-0038 |