Enrichment of white flour with spices positively impacts safety and consumer acceptance of bread
Aiming at increasing the nutritional value and sensory quality of bread, we assessed the enrichment of white flour with different levels of powdered cinnamon and pomegranate peel, through rheological, nutritional, aromatic, textural and sensory analyses. These extra ingredients were chosen for their...
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| Other Authors: | , , |
| Format: | article |
| Language: | eng |
| Published: |
2021
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.1/16358 |
| Country: | Portugal |
| Oai: | oai:sapientia.ualg.pt:10400.1/16358 |