Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties.

Foods

Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.

Published: April 2024

In the wake of the United Nations' Agenda 2030, a global commitment to advancing well-being, sustainable living, and waste reduction, the spotlight on cereal-based food products with high added value has intensified [...].

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11049349PMC
http://dx.doi.org/10.3390/foods13081182DOI Listing

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