Nutritionally Improved Gluten-Free Breads Fortified with Soluble Fiber and Bioactive Compounds from Artichoke and Broccoli By-Products.
Saved in:
| Title: | Nutritionally Improved Gluten-Free Breads Fortified with Soluble Fiber and Bioactive Compounds from Artichoke and Broccoli By-Products. |
|---|---|
| Authors: | Quizhpe J; Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence 'Campus Mare Nostrum', University of Murcia, Espinardo, 30100 Murcia, Spain., Peñalver R; Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence 'Campus Mare Nostrum', University of Murcia, Espinardo, 30100 Murcia, Spain., Ayuso P; Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence 'Campus Mare Nostrum', University of Murcia, Espinardo, 30100 Murcia, Spain., Nieto G; Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence 'Campus Mare Nostrum', University of Murcia, Espinardo, 30100 Murcia, Spain. |
| Source: | Molecules (Basel, Switzerland) [Molecules] 2026 Jan 01; Vol. 31 (1). Date of Electronic Publication: 2026 Jan 01. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049 (Electronic) Linking ISSN: 14203049 NLM ISO Abbreviation: Molecules Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
|
Full text is not displayed to guests.
Login for full access.
|
|
| ISSN: | 1420-3049 |
|---|---|
| DOI: | 10.3390/molecules31010152 |
