HIGHLIGHTS
- who: Maher Kahlaoui and colleagues from the Department of Agriculture, Forest and Food Sciences (DISAFA), University of Turin, Grugliasco, Italy have published the Article: Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties, in the Journal: Foods 2022, 11, 777. of /2022/
- what: The aim of this study was to assess the physico-chemical and nutritional characteristics and the consumer acceptability of bread produced by replacing 4% and 8% of wheat flour with hulls (AHs) obtained from six varieties at two ripening stages (green and mature). The . . .
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