Increase in the antioxidant content in biscuits by infusions or Prosopis chilensis pod flour
Nowadays there is an increasing demand for healthy biscuits. The reduction in sugar and fat level, as well as the addition of bioactive compounds, is positively associated with a healthy diet. In the present work, low-fat and low-sugar biscuits were prepared with infusions (mate, coffee, and tea) or...
Enregistré dans:
| Auteurs principaux: | , |
|---|---|
| Format: | article |
| Langue: | EN |
| Publié: |
De Gruyter
2021
|
| Sujets: | |
| Accès en ligne: | https://doaj.org/article/2e9586a953b94370bceea5d6f62bf9dd |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|