Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads

Saffron (<i>Crocus sativus</i> L.) is a traditional Mediterranean plant whose stigmas are used to obtain the most expensive spice in the world. Nevertheless, there is a lack of sustainability in its production, since, to produce 1 kg of saffron, about 350 kg of tepals are discarded. Ther...

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Bibliographic Details
Main Authors: Débora Cerdá-Bernad, María José Frutos
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/12/12/2380