Acorn Flour as A Functional Ingredient: Impacts on Health and Baking Properties in Wheat - Based Products
This study examines the potential of acorn flour derived from three different oak species - pedunculate oak, sessile oak, and red oak - as a partial substitute for wheat flour in bread making, aiming to leverage the underutilized acorn as a sustainable and health-promoting food resource. Various pro...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2024-12-01
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| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/aucft-2024-0014 |
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