Reformulation of bakery products: from functional ingredients development to in vitro gastrointestinal digestion
Bakery products are widely consumed due to their appealing characteristics and can be sources of some nutrients, but the excessive consumption of some of them is related to detrimental effects on human health. Fat content is one of the greatest concerns in this type of products, both by their qua...
| Main Authors: | , , |
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| Format: | info:eu-repo/semantics/doctoralThesis |
| Language: | eng |
| Published: |
Universidad de Navarra
2022
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10171/64608 |