Development of innovative health beneficial bread using a fermented fibre-glucan product

Czech Journal of Food Sciences

Volumn 33, Issue 2, 2015, Pages 118-125

  Blažeková, Lenka ^c   Polakovičová, Petra ^a   Mikušová, Lucia ^a,d   Kukurová, Kristína ^b   Saxa, Vojtech ^d   Ciesarová, Zuzana ^b   Šturdík, Ernest ^a,c,d  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

^b FOOD RESEARCH INSTITUTE   (Slovakia)

^c UNIVERSITY OF SS CYRIL AND METHODIUS   (Slovakia)

^d STUVITAL Ltd   (Slovakia)

Author keywords

Fermentation; Fibre; Wheat oat bread; glucan

Indexed keywords

BAKERY PRODUCTS; FERMENTATION; FIBERS; LACTIC ACID;

CONSUMER PREFERENCES; GEL CONSISTENCIES; LACTIC ACID BACTERIA; LACTOBACILLUS PLANTARUM; ORGANOLEPTIC PROPERTIES; PARTIAL SUBSTITUTION; TECHNOLOGICAL APPLICATIONS; WHEAT-OAT BREAD;

FOOD PRODUCTS;

AVENA FATUA; BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM;

EID: 84926430553     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/42/2014-CJFS     Document Type: Article

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