Insights into the Development of Pastry Products Based on Spelt Flour Fortified with Lingonberry Powder

Insights into the Development of Pastry Products Based on Spelt Flour Fortified with Lingonberry Powder

The lingonberries represent a valuable resource for many sectors of the food industry in a wide variety of both organic and conventional products. In the context of little information on the use of dried and ground lingonberries mixed with flour in bakery processing, this study aimed to evaluate how...

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Bibliographic Details
Main Authors: Diana-Nicoleta Raba, Isidora Radulov, Ersilia Alexa, Mariana-Atena Poiana, Corina Dana Misca, Ileana Cocan, Monica Negrea, Gabriel Suster, Christine Dragomir
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Agronomy
Subjects:
proximate composition
antioxidant activity
polyphenols
flavonoids
Mixolab
sensory properties
Online Access:https://www.mdpi.com/2073-4395/13/10/2609

Internet

https://www.mdpi.com/2073-4395/13/10/2609

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