Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient

Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient

The present article describes the second part of a study investigating the effect of adding vegetables on the nutritional, physico-chemical, and oxidative properties of wheat bread, and specifically focuses on bread that does not contain oil as an added ingredient. Wheat flour breads fortified with...

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Bibliographic Details
Main Authors: Viren Ranawana, Fiona Campbell, Charles Bestwick, Phyllis Nicol, Lesley Milne, Garry Duthie, Vassilios Raikos
Format: Article
Language:English
Published: MDPI AG 2016-09-01
Series:Foods
Subjects:
bread
vegetables
macronutrient oxidation
storage
digestion
Online Access:http://www.mdpi.com/2304-8158/5/3/62

Internet

http://www.mdpi.com/2304-8158/5/3/62

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