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Interactions between polyols and wheat biopolymers in a bread model system fortified with inulin: A Fourier transform infrared study
One of the ways to improve food safety and reduce community health risks is fortification of these products with inulin. Inulin, in spite of the effects and nutritional benefits, will also have undesirable effects on the quality and shelf life of bread. In this study, the interactions between polyol...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6289941/ https://www.ncbi.nlm.nih.gov/pubmed/30560212 http://dx.doi.org/10.1016/j.heliyon.2018.e01017 |