Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers

Journal of Food Science and Technology

Volumn 55, Issue 3, 2018, Pages 833-845

  Longoria Garcia S ^a   Cruz Hernandez M A ^b   Flores Verastegui M I M ^b   Contreras Esquivel, J C ^a   Montanez Saenz J C ^a   Belmares Cerda, R E ^a  

^a UNIVERSIDAD AUTÓNOMA DE COAHUILA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA AGRARIA ANTONIO NARRO   (Mexico)

Author keywords

Potential functional bakery product; Prebiotics; Probiotics; Quality parameter

Indexed keywords

BAKERIES; FOOD PRODUCTS; NUTRITION;

NUTRITIONAL VALUE; PHYSICAL CHARACTERISTICS; PHYSICAL QUALITY; PREBIOTICS; PROBIOTICS; QUALITY PARAMETERS; SCIENTIFIC LITERATURE; TECHNOLOGICAL PARAMETERS;

BAKERY PRODUCTS;

EID: 85042219972     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2987-8     Document Type: Review

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