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:
Ameneh Shirin, Hamid Joveini, Masoumeh Hashemian, Akram Kooshki, Mohammad Hassan Rakhshani, Nader Sharifi, Alireza Rohban
Publikováno v:
Journal of Nutrition and Food Security, Vol 7, Iss 4, Pp 484-495 (2022)
Background: Current educational techniques may have a few effects on dietary habits and food preferences in adolescents, so by designing an educational attractive program, nutritional knowledge can be significantly enhanced. This study aims to invest
Externí odkaz:
https://doaj.org/article/70b52426987e4cc9af5d65d8f7e20ec9
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
