Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models
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Food & Function
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Volume 14,
pp 1785-1794; https://doi.org/10.1039/d2fo03909e
Abstract: Melanoidins isolated from bakery by-products are proposed as new sustainable ingredients for bakery products.
Keywords: Melanoidins / sustainable bakery ingredients / new sustainable ingredients for bakery / Bread / models / fat
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