ListarICB Artículo en revista de investigación por tema "food texture"
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Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics
(2021-09-08)The use of flours or phenolic extracts obtained from non-traditional sources or agri-food industry by-products has been a strategy used to formulate new bakery products with characteristics of a functional food. However, ...