Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models
-
Díaz-Morales, N.
-
Cavia-Saiz, M.
- Rivero-Perez, M.D.
-
Gómez, I.
-
Salazar-Mardones, G.
- Jaime, I.
- González-SanJosé, M.L.
-
Muñiz, P.
Journal:
Food and Function
ISSN: 2042-650X
Year of publication: 2023
Volume: 14
Issue: 3
Pages: 1785-1794
Type: Article