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Keywords: Functional bread
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Journal Articles
Journal:
Nutrition & Food Science
Nutrition & Food Science (2025) 55 (5): 839–856.
Published: 10 June 2025
... mg/100 g) and luteolin (2.38–2.80 mg/100 g. The bioactive compounds were associated with potential biological properties such as antioxidant, anti-inflammatory, neuroprotective and cardioprotective. The functional bread showed higher nutrients than 100% wheat bread, and all the enriched bread samples...
