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Production of Opuntia Ficus-Indica Fortified Breads: A Comparative Analysis of Wheat and Gluten-Free Varieties and the Impact on Phytochemicals and Antioxidant Capacity

AuthID
P-012-MSD

Author(s)

Ferreira, RM

Tipo de Documento

Article

Year published

2024

Publicado

in FOOD AND BIOPRODUCTS PROCESSING, ISSN: 0960-3085

Volume: 147, Páginas: 251-263 (13)

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Publication Identifiers

DOI: 10.1016/j.fbp.2024.07.005

SCOPUS: 2-s2.0-85199271549

Wos: WOS:001278647800001

Source Identifiers

ISSN: 0960-3085

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Production of Opuntia Ficus-Indica Fortified Breads: A Comparative Analysis of Wheat and Gluten-Free Varieties and the Impact on Phytochemicals and Antioxidant Capacity

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Production of Opuntia Ficus-Indica Fortified Breads: A Comparative Analysis of Wheat and Gluten-Free Varieties and the Impact on Phytochemicals and Antioxidant Capacity

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