Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints

• Κύριοι συγγραφείς: Marijana Djordjević (Συγγραφέας), Miljana Djordjević (Συγγραφέας), Małgorzata Starowicz (Συγγραφέας), Urszula Krupa-Kozak (Συγγραφέας)
• Μορφή: Βιβλίο
• Έκδοση: MDPI AG, 2024-01-01T00:00:00Z.
• Θέματα: article
• Διαθέσιμο Online: Connect to this object online.

The recognized contribution of antioxidant compounds to overall health maintenance and spotted deficiencies in celiac patients' diets has driven more intensive research regarding antioxidant compounds' inclusion in gluten-free bread (GFB) production during the last decade. The presented re...