Figure 5.
(A) Novel beverages from Arabica and Robusta CSE. (B) Wheat bread slice. (C) Gluten-free bread with CSE. (D) Biscuits with CSE. Novel foods were developed by the Food Bioscience Research Group at the Instituto de Investigación en Ciencias de la Alimentación (CIAL, UAM-CSIC), Madrid, Spain.
