Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread

Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread

Flaxseed has been recently studied for the formulation of healthy functional foods that are also useful for the prevention of chronic diseases. In this context, the production of sourdough bread fortified with different percentages of flaxseed cake was performed and the interactions among the bioact...

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Bibliographic Details
Main Authors: Chiara Sanmartin, Isabella Taglieri, Francesca Venturi, Monica Macaluso, Angela Zinnai, Silvia Tavarini, Asia Botto, Andrea Serra, Giuseppe Conte, Guido Flamini, Luciana G. Angelini
Format: Article
Language:English
Published: MDPI AG 2020-02-01
Series:Foods
Subjects:
nutraceuticals
antioxidants
bioactive compounds
pufas
mufas
sourdough bread
flaxseed
fortification
Online Access:https://www.mdpi.com/2304-8158/9/2/204

Internet

https://www.mdpi.com/2304-8158/9/2/204

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