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,...

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Detalles Bibliográficos
Autores principales: Carcea, Marina, Turfani, Valeria, Narducci, Valentina, Durazzo, Alessandra, Finamore, Alberto, Roselli, Marianna, Rami, Rita
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835359/
https://www.ncbi.nlm.nih.gov/pubmed/31635240
http://dx.doi.org/10.3390/foods8100510

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835359/
https://www.ncbi.nlm.nih.gov/pubmed/31635240
http://dx.doi.org/10.3390/foods8100510

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