β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A Review

The article systematizes information about the sources of β-glucan, its technological functions and practical aspects of its use in dairy and milk-based products. According to the analysis of scientific information, the main characteristics of β-glucan classifications were considered: the source of...

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Detalles Bibliográficos
Autores principales: Mykhalevych, Artur, Polishchuk, Galyna, Nassar, Khaled, Osmak, Tetiana, Buniowska-Olejnik, Magdalena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9573285/
https://www.ncbi.nlm.nih.gov/pubmed/36234850
http://dx.doi.org/10.3390/molecules27196313

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9573285/
https://www.ncbi.nlm.nih.gov/pubmed/36234850
http://dx.doi.org/10.3390/molecules27196313

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