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Bread for the Aging Population: The Effect of a Functional Wheat–Lentil Bread on the Immune Function of Aged Mice
A functional bread tailored for the needs of the aging population was baked by substituting 24% of wheat flour with red lentil flour and compared with wheat bread. Its nutritional profile was assessed by analysing proteins, amino acids, lipids, soluble and insoluble dietary fibre, resistant starch,...
Guardat en:
| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6835359/ https://ncbi.nlm.nih.gov/pubmed/31635240 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8100510 |
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