000			01348nam a2200121Ia 4500
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100			_aMartinez, Mario Martinez||Gomez, Manuel
245		0	_aCurrent Strategies to Improve the Nutritional and Physical Quality of Baked Goods
546			_aEnglish[eng]
650			_aparticle size||n/a||tempering||maize bread||pea||bakery products||antinutritional factors||nutrition knowledge||baking||chia||analytical quality||antioxidant capacity||protein enrichment||mucilage||cookie||bakery||cereals||sustainability||amylopectin||germination||functional foods||maize flour||sensory QDA||shortening||upcycled food by-products||pulses||processing||fermentation||sesame||glycemic response||sieve||flaxseed||Mixolab||bio-technological processing||?-amylase||TPA||high-amylose||baking activity||defatted sunflower seed flour||gluten-free||wheat–flaxseed composite||protein digestibility||bran||pseudocereals||legume fortification||digestion||flour refinement||consumer||milk lipids||bread||biscuits||air classification||faba bean||whole grains||retrogradation||intermediate wheatgrass||lentil||sunflower||chickpea||colour||protein content||sensory evaluation||valorisation||amylose||fat replacer||fortification||principal component analysis
856			_uhttps://mdpi.com/books/pdfview/book/2105
942			_cEB
999			_c18450 _d18450