Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products-Reference-Cited by-同舟云学术

Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products

Published:2021-02-26 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

SUBIRIA-CUETO Rodrigo¹,CORIA-OLIVEROS Alma Janet¹,WALL-MEDRANO Abraham¹,RODRIGO-GARCÍA Joaquín¹,GONZÁLEZ-AGUILAR Gustavo Adolfo²,MARTINEZ-RUIZ Nina del Rocio¹,ALVAREZ-PARRILLA Emilio¹^ORCID

Affiliation:

1. Instituto de Ciencias Biomedicas, México

2. Laboratorio de Antioxidantes y Alimentos Funcionales, México

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst57520.pdf

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5. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder;Ajila C. M.;Journal of Cereal Science,2008

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