Enrichment of bread with encapsulated probiotics as a functional product containing bioactive compounds: Principles, outcomes, and challenges
Bread is a well-known and popular product among people around the world. The processing stages involved, from flour milling to baking, can result in the degradation or loss of certain nutritional and bioactive compounds. Enrichment of bread with probiotics, despite their health-promoting properties...
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| Hoofdauteurs: | , , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Elsevier
2025-12-01
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| Reeks: | Future Foods |
| Onderwerpen: | |
| Online toegang: | http://www.sciencedirect.com/science/article/pii/S2666833525001911 |
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