Improvement of Health-Promoting Functionality of Rye Bread by Fortification with Free and Microencapsulated Powders from <i>Amelanchier alnifolia</i> Nutt
This study established the appropriate amounts of a functional Saskatoon berry fruit powder in fortified rye bread acceptable to consumers and determined the potential relative bioaccesibility of bioactive compounds exhibiting antioxidant activity, and enzymatic in vitro inhibitory activity against...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Book |
| Published: |
MDPI AG,
2020-07-01T00:00:00Z.
|
| Subjects: | |
| Online Access: | Connect to this object online. |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!