Dough properties, bread quality, and associated interactions with added phenolic compounds: A review
A diet rich in phytochemical phenolics has been associated with the reduction of some chronic diseases. Therefore, there has been a growing demand for phenolic-enriched functional foods. Bread is a staple food for most populations, and bread supplemented with phenolic compounds has attracted growing...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-01-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464618306285 |