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