TY  - JOUR 
AU  - Gutiérrez, Ángel L.
AU  - Villanueva Barrero, Marina
AU  - Rico Bargués, Daniel
AU  - Harasym, Joanna
AU  - Ronda Balbás, María Felicidad
AU  - Martín Diana, Ana Belén
AU  - Caballero Calvo, Pedro Antonio
PY  - 2023
SN  - 2304-8158
UR  - https://uvadoc.uva.es/handle/10324/66557
AB  - Bread is a widely consumed food that has often been used as a vehicle for functional ingredients such as dietary fibre. Fibre-rich breads have beneficial physiological effects on health, helping to combat chronic pathologies such as cardiovascular...
LA  - eng
PB  - MDPI
KW  - Buckwheat
KW  - Trigo
KW  - Harina - Análisis
KW  - Bread
KW  - Pan - Industria y comercio
KW  - Gluten-free foods
KW  - Gluten - Alimentación
KW  - Dough rheology
KW  - Reología
KW  - Food - Fiber content
KW  - Fibra alimentaria
KW  - Antioxidants
KW  - Antioxidantes
KW  - Tecnologia dels aliments
KW  - Food science
TI  - Valorisation of buckwheat by-product as a health-promoting ingredient rich in fibre for the formulation of gluten-free bread
DO  - 10.3390/foods12142781
ER  -