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Enrichment of white flour with spices positively impacts safety and consumer acceptance of bread
Author(s) -
Issaoui Manel,
Nesrine Mahfoudhi,
Flamini Guido,
Delgado Amélia
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14834
Subject(s) - food science , raw material , flavor , chemistry , wheat flour , mathematics , organic chemistry
Cinnamon and pomegranate peel powder were incorporated into white wheat flour, enhancing the nutritional value of resulting bread, while meeting consumer’s preferences for taste and texture.

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