Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

Polyphenols are important bioactive compounds whose regular ingestion has shown different positive impacts in health. Celiac patients have nutritional deficiencies, bringing many problems to their health. Thus, it is important to develop gluten-free (GF) products, such as bread, with nutritional ben...

詳細記述

書誌詳細

出版年:	Molecules
主要な著者:	Rita Beltrão Martins, Irene Gouvinhas, Maria Cristiana Nunes, José Alcides Peres, Anabela Raymundo, Ana I.R.N.A. Barros
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2020-08-01
主題:	acorn flour gluten-free flours gluten-free bread underexploited raw materials circular economy phenolic compounds
オンライン･アクセス:	https://www.mdpi.com/1420-3049/25/16/3568