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Effects of beta-glucan and resistant starch on wheat dough and prebiotic bread properties
White wheat flour is a poor source of dietary fiber. Therefore a demand exists for enrichment of bread with non-digestible prebiotic ingredients that exert health-promoting effects. In this study, the effects of beta-glucan (BG) and resistant starch (RS) on the dough properties and bread-making char...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5756188/ https://ncbi.nlm.nih.gov/pubmed/29358800 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2836-9 |
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