1. Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models. Issue 3 (27th January 2023) Authors: Díaz-Morales, Noelia; Cavia-Saiz, Mónica; Rivero-Perez, Ma Dolores; Gómez, Inmaculada; Salazar-Mardones, Gonzalo; Jaime, Isabel; González-SanJosé, María L.; Muñiz, Pilar Journal: Food & function Issue: Volume 14:Issue 3(2023) Page Start: 1785 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗