TY  - JOUR 
AU  - Diaz Morales, Noelia
AU  - Cavia Saiz, Mónica
AU  - Rivero Pérez, Maria Dolores
AU  - Gómez Bastida, Inmaculada
AU  - Salazar Mardones, Gonzalo
AU  - Jaime Moreno, Isabel
AU  - González San José, Mª Luisa
PY  - 2023
SN  - 2042-6496
UR  - http://hdl.handle.net/10259/8053
AB  - Melanoidins isolated from bakery by-products are proposed as new sustainable ingredients for bakery
products. The colour, odour profile, texture, water activity, and antioxidant capacity of two bakery food
models, fat and fat-free, enriched with 2%...
LA  - eng
PB  - Royal Society of Chemistry
KW  - Alimentos
KW  - Food
KW  - Bioquímica
KW  - Biochemistry
TI  - Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models
DO  - 10.1039/D2FO03909E
T2  - Food & Function
VL  - 14
M2  - 1785
ER  -