Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products

Autor: Inmaculada Viñas, Eimear Gallagher, Ariadna Bademunt, Tomás Lafarga, Ingrid Aguiló-Aguayo, Gloria Bobo, Gemma Echeverría

Publikováno v: Repositorio Abierto de la UdL
Universitad de Lleida
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Recercat. Dipósit de la Recerca de Catalunya
instname

The effects of the inclusion of broccoli co‐products into crackers on the bioaccessibility as well as their overall physical and nutritional quality were evaluated. Crackers were formulated using a 12.5 or 15.0% flour substitution level. Broccoli�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5d12fa9cd18d9fae1421688ae949e3b
http://hdl.handle.net/20.500.12327/256

Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products

Autor: Tomás Lafarga, Ingrid Aguiló-Aguayo, Ariadna Bademunt, Inmaculada Viñas, Silvia Villaró, Eimear Gallagher, Gloria Bobo

Publikováno v: Recercat. Dipósit de la Recerca de Catalunya
instname
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Repositorio Abierto de la UdL
Universitad de Lleida

The effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into bread on physicochemical and nutritional properties were evaluated. Incorporation of powdered broccoli co‐products at a concentration of 2% (w/w) into b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7268c449c38e1ccf2c1eded305519007
http://hdl.handle.net/10459.1/66407