Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms

Rye flour is used as the main ingredient of sourdough bread, which has technological and gastronomic benefits and increased nutritional value. The transformations observed during fermentation and baking may enable the conversion or degradation of rye dietary fiber carbohydrates built mainly of arabi...

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Detalles Bibliográficos
Autores principales: Koj, Kamila, Pejcz, Ewa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9958741/
https://www.ncbi.nlm.nih.gov/pubmed/36838898
http://dx.doi.org/10.3390/molecules28041910

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9958741/
https://www.ncbi.nlm.nih.gov/pubmed/36838898
http://dx.doi.org/10.3390/molecules28041910

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