Prebiotics: Application in Bakery and Pasta Products

Critical Reviews in Food Science and Nutrition

Volumn 54, Issue 4, 2014, Pages 511-522

  S , Padma Ishwarya ^a   P , Prabhasankar ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

bread; Functional ingredients; oligosaccharides; pasta; prebiotic

Indexed keywords

BREAD; EXTRUDED PRODUCTS; FIBER CONTENTS; FUNCTIONAL FOODS; FUNCTIONAL INGREDIENT; HEALTH BENEFITS; PASTA; PREBIOTICS; FOOD MATRIXES;

FOOD PRODUCTS; OLIGOSACCHARIDES; BAKERIES; HEALTH;

BAKERY PRODUCTS;

FOOD ADDITIVE; PREBIOTIC AGENT;

COOKING; FOOD HANDLING; HUMAN; METHODOLOGY; REVIEW; WHEAT;

COOKING; FOOD ADDITIVES; FOOD TECHNOLOGY; HUMANS; PREBIOTICS; TRITICUM;

EID: 84887875873     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.590244     Document Type: Article

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