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Mariana Maçãs1,2, Bárbara Biduski1, Alessandro Ferragina1,3

  • 1Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Ireland.

概括

消费者对植物性食品的需求推动了创新. 加工豆类和伪谷物等替代植物成分可以改善营养和面包质量,提高消费者接受度.