Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Isilay Yilmaz"'
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 22 (2023)
To date, the most commonly used probiotics in the potential synbiotic combinations (SC) in breads belong to the family of Lactobacillaceae and Bifidobacteriaceae. However, Bacillus coagulans as a heat-resistant bacteria, and Saccharomyces boulardii,
Externí odkaz:
https://doaj.org/article/990626eb747f4588898e4f6d84f6caf3
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 60 (2023)
To date, the most commonly used probiotics in potential synbiotic combinations (SCs) in cereal-based solid food (CSF) products belong to the Lactobacillaceae family. On the other hand, Bacillus coagulans in pasta and Saccharomyces boulardii in cakes
Externí odkaz:
https://doaj.org/article/96067de5c7ee4c8a9f583f405579e615
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 88 (2023)
Inulin is a molecule, namely, a functional dietary fiber from non-digestible carbohydrates, and is generally utilized in pasta production at concentrations or replacement ratios of 0.5–20%. As highlighted in this study, the optimum cooking time and
Externí odkaz:
https://doaj.org/article/29f7f06b22324dc891cb4b767ff3c532