Regarding fruit and vegetables as antioxidant compound sources, acerola, rosehip, extruded sour cherry pomace, onion, and onion peel additions resulted primarily in crumb darkening [ 35 , 52 , 65 , 68 ], while the crust evinced a decreasing as well as an increasing trend [ 52 , 65 ].
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Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints.
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