Nutritional aspects of composite flours for baked and extruded products: A review
Carolina A. A. Amadeu,
Silvia M. Martelli,
Fernanda M. Vanin
Abstract:Background and ObjectivesGlobal hunger and the prevalence of severe food malnutrition have increased worldwide, underlining the need to develop new nutritive food products. Composite flour (CF) is a growing technology that aims to increase the nutritional composition of flours. Thus, this study aimed to systematically search and investigate studies that examined the effects of CF development and its properties. In addition, perspectives for better use of CF as a real source of nutritional ingredients are under… Show more
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