Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads.

Int J Food Sci · 2020 · PMC7352128 · PMID 32714971

Europe PMC DOI

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quite significantno p-value reported

Due to a low initial level of these compounds (0.1%), the magnitude of this increase was quite significant (6-7-fold).

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