Breads Fortified with Freeze-Dried Vegetables : Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient
| Contribuinte(s) |
University of Aberdeen, Medicine, Medical Sciences & Nutrition, RINH |
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| Data(s) |
08/09/2016
08/09/2016
08/09/2016
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| Resumo |
Acknowledgments: Funds for the study were provided by the Scottish Government's Rural and Environment Science and Analytical Services Division and conducted as part of the Scottish Government Strategic Research programme (Diet and Health Theme of the Food Land & People Programme). The authors are grateful to Phillip Morrice, Vivian Buchan, and Donna Henderson for helping with the nutritional analysis of the breads. The authors declare no conflicts of interest. Peer reviewed Publisher PDF |
| Identificador |
Ranawana , V , Campbell , F , Bestwick , C , Nicol , P , Milne , L , Duthie , G & Raikos , V 2016 , ' Breads Fortified with Freeze-Dried Vegetables : Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient ' Foods , vol 5 , no. 3 , 62 . , 10.3390/foods5030062 2304-8158 PURE: 70661663 PURE UUID: 9045aaa5-b88a-4135-95fc-48c307b2116a |
| Idioma(s) |
eng |
| Relação |
Foods |
| Direitos |
This is an open access article distributed under the Creative Commons Attribution License (CC BY 4.0). https://creativecommons.org/licenses/by/4.0/ |
| Palavras-Chave | #bread #vegetables #macronutrient oxidation #storage #digestion #R Medicine (General) #R1 |
| Tipo |
Journal article |
