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CyTA - Journal of Food Volume 11, 2013 - Issue 4
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Articles

Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins

Ensayos de producción para mejorar la calidad nutricional de galletas, enriqueciéndolas con antocianinas

Antonella Pasqualone Food Science and Technology Unit, Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola, 165/A, I 70126, Bari, ItalyCorrespondence[email protected]
,
Anna Maria Bianco Food Science and Technology Unit, Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola, 165/A, I 70126, Bari, Italy
&
Vito Michele Paradiso Food Science and Technology Unit, Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola, 165/A, I 70126, Bari, Italy
Pages 301-308 | Received 25 Jul 2012, Accepted 15 Nov 2012, Published online: 22 Feb 2013

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