Viability of some probiotic coatings in bread and its effect on the crust mechanical properties

Food Hydrocolloids

Volumn 29, Issue 1, 2012, Pages 166-174

  Altamirano Fortoul, R ^a,b   Moreno Terrazas, R ^b   Quezada Gallo, A ^b   Rosell, C M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSIDAD IBEROAMERICANA   (Mexico)

Author keywords

Bread; Crust; Microstructure; Probiotic coatings; Starch

Indexed keywords

LACTOBACILLUS ACIDOPHILUS;

EID: 84859096266     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.02.015     Document Type: Article

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