Cargando…
Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective
Inclusion of prebiotic compounds as indigestible dietary fiber in wheat bread has grown rapidly considering the increased public awareness about their impact on health. However, through their incorporation, the technological characteristics may adversely be influenced by gluten dilution impacts. Thi...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9834865/ https://www.ncbi.nlm.nih.gov/pubmed/36655070 http://dx.doi.org/10.1002/fsn3.3060 |