Nutritional Quality of Bread and Bakery Products
Author:
Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-42775-6_54
Reference27 articles.
1. Clemente-Suárez, V.J., Mielgo-Ayuso, J., Martín-Rodríguez, A., Ramos-Campo, D.J., Redondo-Flórez, L., Tornero-Aguilera, J.F.: The burden of carbohydrates in health and disease. Nutrients 14, 3809 (2022). https://doi.org/10.3390/nu14183809
2. Chirsanova, A., et al.: Innovative Food Products. Zenodo (2021)
3. Aghalari, Z., Dahms, H.-U., Sillanpää, M.: Evaluation of nutrients in bread: a systematic review. J. Health Popul. Nutr. 41, 50 (2022). https://doi.org/10.1186/s41043-022-00329-3
4. Gasparre, N., Pasqualone, A., Mefleh, M., Boukid, F.: Nutritional quality of gluten-free bakery products labeled ketogenic and/or low-carb sold in the global market. Foods. 11, 4095 (2022). https://doi.org/10.3390/foods11244095
5. Drewnowski, A., et al.: A new carbohydrate food quality scoring system to reflect dietary guidelines: an expert panel report. Nutrients 14, 1485 (2022). https://doi.org/10.3390/nu14071485
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