Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties

The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein–phenolic or carbohydrate–ph...

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Autores principales: Simone Schefer, Marie Oest, Sascha Rohn
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/c650fc00bf4c43af896bbe007541c091
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