Publisher
Springer Science and Business Media LLC
Reference29 articles.
1. Amoah I, Cairncross C, Osei EO, Yeboah JA, Cobbinah JC, Rush E (2022) Bioactive properties of bread formulated with plant-based functional ingredients before consumption and possible links with health outcomes after consumption-a review. Plant Foods Hum Nutr 77:329–339. https://doi.org/10.1007/s11130-022-00993-0
2. Ben Arfa A, Najjaa H, Yahia B, Tlig A, Neffati M (2015) Antioxidant capacity and phenolic composition as a function of genetic diversity of wild Tunisian leek (Allium ampeloprasum L.). Acad J Biotechnol 3:15–26
3. Ben Haj Said L, Najjaa H, Neffati M, Bellagha S (2013) Color, phenolic and antioxidant characteristic changes of Allium roseum leaves during drying. J Food Qual 36:403–410. https://doi.org/10.1111/jfq.12055
4. Bernaert N, Debonne E, De Leyn I, Van Droogenbroeck B, Van Bockstaele F (2022) Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread: technological implications, shelf life and sensory evaluation. LWT-Food Sci Technol 153:112517. https://doi.org/10.1016/j.lwt.2021.112517
5. Cappelli A, Oliva N, Cini E (2020) A systematic review of gluten-free dough and bread: dough rheology, bread characteristics, and improvement strategies. Appl Sci 10:6559. https://doi.org/10.3390/app10186559