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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Detalles Bibliográficos
Autores principales: Soukoulis, Christos, Yonekura, Lina, Gan, Heng-Hui, Behboudi-Jobbehdar, Solmaz, Parmenter, Christopher, Fisk, Ian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4007592/
https://www.ncbi.nlm.nih.gov/pubmed/25089068
http://dx.doi.org/10.1016/j.foodhyd.2014.01.023

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4007592/
https://www.ncbi.nlm.nih.gov/pubmed/25089068
http://dx.doi.org/10.1016/j.foodhyd.2014.01.023

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