Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review

Journal of Food Science and Technology

Volumn 51, Issue 11, 2014, Pages 2896-2906

  Rahaie, Somayeh ^a   Gharibzahedi, Seyed Mohammad Taghi ^a   Razavi, Seyed Hadi ^a   Jafari, Seid Mahdi ^b  

^a UNIVERSITY OF TEHRAN   (Iran)

^b GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

Antioxidants; Functional bread; Gluten free bread; Nutritional fibers

Indexed keywords

ANTIOXIDANTS; FATTY ACIDS; FOOD PRODUCTS; MARINE INDUSTRY; NUTRITION;

BAKERY INDUSTRY; FORMULATION DESIGN; FUNCTIONAL BREAD; GLUTEN-FREE BREAD; N-3 FATTY ACIDS; PHENOLIC ANTIOXIDANT; POSSIBLE FUTURES; SENSORY PROPERTIES;

BAKERIES;

EID: 84920257670     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0833-6     Document Type: Review

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