Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

Martins, RB; Gouvinhas, I; Nunes, MC; Peres, JA; Raymundo, A; Barros, AIRNA

Martins, RB (corresponding author), Univ Tras Os Montes & Alto Douro, CITAB Ctr Res & Technol Agroenvironm & Biol Sci, P-5000801 Vila Real, Portugal.; Martins, RB (corresponding author), Univ Tras Os Montes & Alto Douro, Ctr Quim Vila Real, P-5000801 Vila Real, Portugal.

MOLECULES, 2020; 25 (16):

Abstract

Polyphenols are important bioactive compounds whose regular ingestion has shown different positive impacts in health. Celiac patients have nutritional......

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