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Impact of new ingredients obtained from brewer’s spent yeast on bread characteristics
The impact of bread fortification with β-glucans and with proteins/proteolytic enzymes from brewers’ spent yeast on physical characteristics was evaluated. β-Glucans extraction from spent yeast cell wall was optimized and the extract was incorporated on bread to obtain 2.02 g β-glucans/100 g flour,...
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| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2018
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5897313/ https://ncbi.nlm.nih.gov/pubmed/29666551 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3107-0 |
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