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.
| Authors: | , , , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2019 |
| Country: | España |
| Institution: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repository: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/193621 |
| Online Access: | http://hdl.handle.net/10261/193621 |
| Access Level: | Open access |
| Keyword: | Sugars bioaccesibility Coffee by-products Gluten-free bread Antioxidant coffee fibre |
| Summary: | The present research is part of the PhD. thesis of Guglielmetti, Alessandro. |
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