Current Advantages in the Application of Microencapsulation in Functional Bread Development
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DOI: 10.3390/foods12010096
Abstract: Bread is one of the most widely embraced food products and is highly accepted by consumers. Despite being rich in complex carbohydrates (i.e., starch), bread is generally poor in other micro- and macronutrients. Rising consumer… read more here.
Keywords: advantages application; current advantages; microencapsulation functional; bread ... See more keywords