A functional bread designed with rye flour and stevia sweetener: A sensory and microbiological annalysis;Un pan diseñado con harina de centeno y stevia: Un análisis sensorial y microbiológico

Archivos Venezolanos de Farmacologia y Terapeutica

Volumn 37, Issue 2, 2018, Pages 68-73

  Tarazona, Luz Karime Jaimes ^a   Berbesi, Cecilia María Atencia ^a   Vera, Yesenia Campo ^a   Contreras Velásquez, Julio C ^b   Bermúdez, Valmore ^b,c   Rojas, Edward ^d   Faria, Judith ^e   Martínez, Moisés ^c   Rodríguez Monroy, Carlos ^f   Villareal González, Reynaldo ^b   Pestana Nobles, Juan Pablo ^b   Reyna, Nadia ^c  

^a Instituto Superior de Educación Rural ISER   (Colombia)

^b UNIVERSIDAD SIMÓN BOLÍVAR   (Colombia)

^c UNIVERSIDAD DEL ZULIA   (Venezuela)

^d RUTGERS NEW JERSEY MEDICAL SCHOOL   (United States)

^e ST MICHAEL S MEDICAL CENTER   (United States)

^f UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

Author keywords

Fiber; Functional bread; Quality; Rye flour; Stevia

Indexed keywords

AGAR; CARBOHYDRATE DERIVATIVE; FAT; FLAVONOID; GLUCOSE; MINERAL; NUTRITION SUPPLEMENT; PENTOSAN POLYSULFATE; PROTEIN; SWEETENING AGENT; VITAMIN;

ARTICLE; ASH; BACTERIAL COUNT; BREAD; DIETARY FIBER; ENTEROBACTERIACEAE; ESCHERICHIA COLI; FOOD COMPOSITION; FOOD INTAKE; GRAVIMETRY; MICROBIOLOGICAL EXAMINATION; MOISTURE; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; RYE FLOUR; SENSORY ANALYSIS; SOXHLET EXTRACTION; STEVIA; TEMPERATURE;

EID: 85049810206     PISSN: 07980264     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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