Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference199 articles.
1. Alongi M, Anese M (2021) Re-thinking functional food development through a holistic approach. J Funct Foods 81:104466. https://doi.org/10.1016/j.jff.2021.104466
2. Mollakhalili-Meybodi N, Arab M, Nematollahi A, Mousavi Khaneghah A (2021) Prebiotic wheat bread: technological, sensorial and nutritional perspectives and challenges. LWT 149:111823. https://doi.org/10.1016/j.lwt.2021.111823
3. Salgado J (2017) Alimentos Funcionais. Oficina de Textos, São Paulo
4. Gibson GR, Hutkins R, Sanders ME et al (2017) Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nat Rev Gastroenterol Hepatol 14:491–502. https://doi.org/10.1038/nrgastro.2017.75
5. Filho FM, Goldbeck R, Manera AP (2019) Produção de oligossacarídeos. In: Lima UA (ed) Biotecnologia Industrial: processos fermentativos e enzimáticos. Blucher, São Paulo
Cited by
5 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献