Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Ameneh Shiri"'
Autor:
Ameneh Shiri, Mohammad Hassan Ehrampoush, Seyed Ali Yasini Ardakani, Neda Mollakhalili-Meybodi
Publikováno v:
The Journal of Tolooebehdasht.
Introduction: Wheat bread is the staple food all over the world. Gluten sensitivity in some people has led to the development of gluten-free ones. Inulin is a soluble dietary fiber with beneficial nutritional effects is able to restore the function o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::679c73d0432f5393af07bf2121bb4d25
https://doi.org/10.18502/tbj.v22i1.12780
https://doi.org/10.18502/tbj.v22i1.12780
Autor:
Mohammadi, Faezeh1 (AUTHOR), Shiri, Ameneh1 (AUTHOR), Tahmouzi, Sima1 (AUTHOR), Mollakhalili‐Meybodi, Neda1,2 (AUTHOR) neda_mabodi@yahoo.com, Nematollahi, Amene3 (AUTHOR) amene.nematollahi@gmail.com
Publikováno v:
Food Science & Nutrition. Feb2023, Vol. 11 Issue 2, p639-650. 12p.
Due to its dual function, inulin is an important prebiotic compound in the cereal industry, especially in bread production. In other words, improving technological features and creating health properties (such as reducing the risk of type 2 diabetes,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07ed89c7167ee2dff8c2e1955b84644e
https://repository.publisso.de/resource/frl:6452836
https://repository.publisso.de/resource/frl:6452836
