Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models

1. Díaz-Morales, N.
2. Cavia-Saiz, M.
3. Rivero-Perez, M.D.
4. Gómez, I.
5. Salazar-Mardones, G.
6. Jaime, I.
7. González-SanJosé, M.L.
8. Muñiz, P.

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DOI: 10.1039/D2FO03909E GOOGLE SCHOLAR lock_openOpen access editor

Sustainable development goals

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