Clean-label techno-functional ingredients for baking products – a review
Author:
Affiliation:
1. ONIRIS-GEPEA, Nantes, France
2. BIA-INRAE, Nantes, France
3. SFR 4202 IBSM, Nantes, France
Funder
Conseil Régional des Pays de la Loire
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2046541
Reference167 articles.
1. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet ( Pennisetum glaucum ) flour
2. Cake Flour Chlorination and Alternative Treatments (Review)
3. Proteins as clean label ingredients in foods and beverages
4. Inactivation of Alpha-Amylase in Wheat Flour with Microwaves*
5. Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread
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