Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread.

Gutiérrez, Ángel L; Villanueva, Marina; Rico, Daniel; Harasym, Joanna; Ronda, Felicidad; Martín-Diana, Ana Belén; Caballero, Pedro A.

Gutiérrez ÁL; Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain.
Villanueva M; Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain.
Rico D; Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain.
Harasym J; Bio-Ref Lab, Department of Biotechnology and Foods Analysis, Institute of Chemistry and Food Technology, Faculty of Engineering and Economics, Wroclaw University of Economics, 53-345 Wroclaw, Poland.
Ronda F; Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain.
Martín-Diana AB; Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain.
Caballero PA; Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain.

Foods ; 12(14)2023 Jul 21.

Article en En | MEDLINE | ID: mdl-37509873