The addition of yerba mate leaves on bread dough has influences on fermentation time and the availability of phenolic compounds?-Reference-Cited by-同舟云学术

The addition of yerba mate leaves on bread dough has influences on fermentation time and the availability of phenolic compounds?

Published:2021-07 Issue: Volume:146 Page:111442
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Santetti Gabriela Soster^ORCID,Dacoreggio Marina Volpato,Inácio Heloisa Patrício,Biduski Barbara^ORCID,Hoff Rodrigo Barcellos^ORCID,Fritzen Freire Carlise Beddin,Gutkoski Luiz Carlos^ORCID,Amboni Renata Dias de Mello Castanho

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

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