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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,...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| 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 |