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From biodiversity to bakery innovation: Nutritional and sensory effects of butia and uvaia pulps partially replacing wheat flour in artisan sourdough bread

Tainan Sansigolo; Raquel Pischke Garske; Justine F. Saggin; Bruna Tischer; Simone Hickmann Flôres; Roberta Cruz Silveira Thys
International Journal of Gastronomy and Food Science · Vol. 45 · pp. 101639 · 2026
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Abstract

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Bibliographic Information

JournalInternational Journal of Gastronomy and Food Science
PublisherElsevier
Publication Date2026-09-01
Publication Year2026
Volume45
Pages101639
Document TypeJournal Article
eISSN1878-450X
DOI10.1016/j.ijgfs.2026.101639
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2012-01-01~2016-12-01
Journal Homepagehttps://www.sciencedirect.com/science/journal/1878450X
Publisher PageOpen Publisher Page
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