Physical Properties and Prebiotic Activities (<i>Lactobacillus</i> spp.) of Gelatine-Based Gels Formulated with Agave Fructans and Agave Syrups as Sucrose and Glucose Substitutes
This research developed model foods of gelatine-based gels, where carbohydrates from <i>Agave tequilana</i> Weber var. Azul (agave syrups or/and agave fructans) were incorporated into gel formulations as healthy sucrose and glucose substitutes. The sugars (sucrose and glucose) were substituted by ag...
Збережено в:
| Автори: | , , , , |
|---|---|
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
MDPI AG
2022-07-01
|
| Серія: | Molecules |
| Предмети: | |
| Онлайн доступ: | https://www.mdpi.com/1420-3049/27/15/4902 |
| Теги: |
Немає тегів, Будьте першим, хто поставить тег для цього запису!
|