Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties

Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties

In the wake of the United Nations' Agenda 2030, a global commitment to advancing well-being, sustainable living, and waste reduction, the spotlight on cereal-based food products with high added value has intensified [...].

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Bibliographic Details
Published in:Foods Vol. 13; no. 8; p. 1182
Main Authors: Tolve, Roberta, Simonato, Barbara
Format: Journal Article
Language:English
Published: Switzerland MDPI AG 01-04-2024
Subjects:
Antidiabetics
Antioxidants
Bakeries
Breweries
By products
Cereals
Consumers
Dietary fiber
Flour
Food
Food products
Glycemic index
n/a
Nutrition
Pasta
Pizza
Proteins
Sensory perception
Waste management
Yeast
Online Access:Get full text
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Description
Summary:In the wake of the United Nations' Agenda 2030, a global commitment to advancing well-being, sustainable living, and waste reduction, the spotlight on cereal-based food products with high added value has intensified [...].
Bibliography:SourceType-Other Sources-1
content type line 63
ObjectType-Editorial-2
ObjectType-Commentary-1
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13081182