Nutritional quality, potential health promoting properties and sensory perception of an improved gluten-free bread formulation containing inulin, rice protein and bioactive compounds extracted from coffee byproducts
The present research is part of the PhD. thesis of Guglielmetti, Alessandro.
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2019 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/193621 |
| Acceso en línea: | http://hdl.handle.net/10261/193621 |
| Access Level: | acceso abierto |
| Palabra clave: | Sugars bioaccesibility Coffee by-products Gluten-free bread Antioxidant coffee fibre |
| Sumario: | The present research is part of the PhD. thesis of Guglielmetti, Alessandro. |
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