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The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin.
Ansari, Fereshteh; Pimentel, Tatiana Colombo; Pourjafar, Hadi; Ibrahim, Salam A; Jafari, Seid Mahdi.
Afiliação
  • Ansari F; Razi Vaccine and Serum Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Tehran 148-31975, Iran.
  • Pimentel TC; Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz 5166-15731, Iran.
  • Pourjafar H; EBM A Joanna Briggs Institute Affiliated Group, Iranian Centre, Tabriz 5166-15731, Iran.
  • Ibrahim SA; Federal Institute of Paraná, Paranavaí, Paraná 19044, Brazil.
  • Jafari SM; Dietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences, Karaj 31497-79453, Iran.
Foods ; 11(21)2022 Oct 26.
Article em En | MEDLINE | ID: mdl-36359979
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Irã
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Irã