Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models

  1. Díaz-Morales, N.
  2. Cavia-Saiz, M.
  3. Rivero-Perez, M.D.
  4. Gómez, I.
  5. Salazar-Mardones, G.
  6. Jaime, I.
  7. González-SanJosé, M.L.
  8. Muñiz, P.
Aldizkaria:
Food and Function

ISSN: 2042-650X,  2042-6496

Argitalpen urtea: 2023

Alea: 14

Zenbakia: 3

Orrialdeak: 1785-1794

Mota: Artikulua

DOI: 10.1039/D2FO03909E GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus