Use of spent coffee grounds as food ingredient in bakery products.
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Biscuits with No Added Sugar Containing Stevia, Coffee Fibre and Fructooligosaccharides Modifies α-Glucosidase Activity and the Release of GLP-1 from HuTu-80 Cells and Serotonin from Caco-2 Cells after In Vitro Digestion.Dihydromyricetin as a Functional Additive to Enhance Antioxidant Capacity and Inhibit the Formation of Thermally Induced Food Toxicants in a Cookie ModelModification and Application of Dietary Fiber in Foods
P2860
Use of spent coffee grounds as food ingredient in bakery products.
description
2016 nî lūn-bûn
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2016年の論文
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2016年学术文章
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2016年学术文章
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2016年学术文章
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2016年学术文章
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2016年学术文章
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2016年學術文章
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2016年學術文章
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2016年學術文章
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name
Use of spent coffee grounds as food ingredient in bakery products.
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Use of spent coffee grounds as food ingredient in bakery products.
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type
label
Use of spent coffee grounds as food ingredient in bakery products.
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Use of spent coffee grounds as food ingredient in bakery products.
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prefLabel
Use of spent coffee grounds as food ingredient in bakery products.
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Use of spent coffee grounds as food ingredient in bakery products.
@nl
P2093
P50
P1433
P1476
Use of spent coffee grounds as food ingredient in bakery products
@en
P2093
Alba Tamargo García
Inés Domínguez Pérez
María A Martín-Cabrejas
Nuria Martinez-Saez
P304
P356
10.1016/J.FOODCHEM.2016.07.173
P577
2016-07-29T00:00:00Z