Technological, sensory, nutritional and bioactive potential of pan breads produced with refined and whole grain buckwheat flours

Author:

Brites Lara T.G.F.,Rebellato Ana P.,Meinhart Adriana D.,Godoy Helena T.,Pallone Juliana A.L.,Steel Caroline J.

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference53 articles.

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3. Anvisa. (2017). Agência Nacional de Vigilância Sanitária (ANVISA). RESOLUÇÃO - RDC N° 150, DE 13 DE ABRIL DE 2017 (p. 37). Órgão: Ministério da Saúde/AGÊNCIA NACIONAL DE VIGILÂNCIA SANITÁRIA/DIRETORIA COLEGIADA.

4. Assessment of the glycaemic index, content of bioactive compounds, and their in vitro bioaccessibility in oat-buckwheat breads;Bączek;Food Chemistry,2020

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