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From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products

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From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products

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Peris Tortajada, M.; Rubio-Arraez, S.; Castelló Gómez, ML.; Ortolá Ortolá, MD. (2019). From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products. Foods. 8(12):1-24. https://doi.org/10.3390/foods8120660

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/156523

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Title: From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products
Author: Peris Tortajada, Miguel Rubio-Arraez, Susana Castelló Gómez, María Luisa Ortolá Ortolá, Mª Dolores
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Química - Departament de Química
Issued date:
Abstract:
[EN] Due to the growing interest in improving the nutritional profile of bakery products, we have dealt with the most recent and relevant contributions regarding potential replacements for carbohydrates, proteins, and fats. ...[+]
Subjects: Bakery , Sweeteners , Fat , Protein , Fiber
Copyrigths: Reconocimiento (by)
Source:
Foods. (issn: 2304-8158 )
DOI: 10.3390/foods8120660
Publisher:
MDPI AG
Publisher version: https://doi.org/10.3390/foods8120660
Project ID:
GENERALITAT VALENCIANA/AICO/2017/043
Thanks:
This work was supported by the Generalitat Valenciana (AICO/2017/043).
Type: Artículo

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