Changes in the Bioaccessibility of Antioxidants after Simulated In Vitro Digestion of Bioprocessed Spelt-Enhanced Wheat Bread
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DOI: 10.3390/antiox12020487
Abstract: The aim of the study was to determine whether the partial replacement of wheat flour with bioprocessed spelt flour contributes to a higher bioaccessibility of the antioxidants in bread. The results showed that the type… read more here.
Keywords: bioprocessed spelt; wheat; bioaccessibility; spelt flour ... See more keywords