Whole‐wheat bread enzymatically bioprocessed and added with green coffee infusion had improved volume and were sensory accepted when consumers were informed of the presence of healthy substances
Suellen Silva de Almeida(Universidade Federal do Rio de Janeiro), Nathália Moura‐Nunes(Universidade do Estado do Rio de Janeiro), Rafael Silva Cadena(Universidade Federal do Estado do Rio de Janeiro), Gabriela Bouça Marques da Costa(Universidade Federal do Rio de Janeiro), Maysa Silva Barreto(Universidade Federal do Rio de Janeiro), Mariana Monteiro(Universidade do Porto), Daniel Perrone(Universidade Federal do Rio de Janeiro), Lillyan Brito‐Silva(Universidade Federal do Rio de Janeiro), Denise Maria Guimarães Freire(Universidade Federal do Rio de Janeiro)
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