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Palabras clave – provistas por la editorial

salt; sodium chloride; artisanal bread; industrial bread; fat replacers; baked products; carbohydrates; gums; gels; whole foods; minor cereal; pseudocereal; bioactive compound; gluten-free grain; tocols; carotenoids; durum wheat; fatty acids; grain; kernel; lipids; gluten-free bread; edible insects; protein enrichment; rheology; texture; 1H NMR; water behavior; water activity; celiac disease; gluten-free diet; gluten-free product; micronutrient; vitamin and minerals; dietary recommendation; muesli bars; grains; whole grain; dietary fibre; snack foods; nutrition; wheat bread; lentil bread; bread composition; aged mice; immune function; intraepithelial lymphocytes; gut health; muffin; in vitro starch digestibility; glycemic index; stevia; sugar replacement; cereals; legumes; pseudocereals; gluten-free grains; macronutrients; micronutrients; bioactives; processing