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Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread()
In the present paper, a novel approach for the development of probiotic baked cereal products is presented. Probiotic pan bread constructed by the application of film forming solutions based either on individual hydrogels e.g. 1% w/w sodium alginate (ALG) or binary blends of 0.5% w/w sodium alginate...
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| 主要な著者: | , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier
2014
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4007592/ https://ncbi.nlm.nih.gov/pubmed/25089068 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodhyd.2014.01.023 |
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