Effect of Beta-Glucan and Resistant Starch on Prebiotic Dough and Bread Properties

Journal of Probiotics & Health
doi 10.4172/2329-8901.1000160
Full Text
Abstract

Available in full text

Date
Authors
Publisher

OMICS Publishing Group

Related search

Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics

Journal of Food Research
2014English

Preparation and Characteristics of Starch Esters and Its Effects on Dough Physicochemical Properties

Journal of Food Quality
QualityReliabilitySafetyRiskFood Science
2018English

Effect of Heated Gluten on Bread-Making Qualities of Yudane Dough

Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
2017English

Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2004English

Effect of Heat-Moisture Treatment on Resistant Starch Functional and Thermal Properties of Mung Bean (Vigna Radiate) Starch

Journal of Nutritional Health & Food Engineering
2017English

Effect of Incorporation of Paneer Whey on Dough Characteristics and Organoleptic Attributes of Milk Bread

Asian Journal of Dairy and Food Research
2016English

The Effect of Oat Bran on the Dough Rheology and Quality of Chinese Steamed Bread

Grain & Oil Science and Technology
2018English

Evaluation on Prebiotic Properties of Β-Glucan and Oligo-Β-Glucan From Mushrooms by Human Fecal Microbiota in Fecal Batch Culture

Functional Foods in Health and Disease
2015English

Studies on Process Development and Quality Evaluation of Sour Dough Bread

International Journal of Current Microbiology and Applied Sciences
2019English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy