Use of burdock root flour as a prebiotic ingredient in cookies-Reference-Cited by-同舟云学术

Use of burdock root flour as a prebiotic ingredient in cookies

Published:2018-04 Issue: Volume:90 Page:540-546
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Moro Thaísa Menezes Alves^ORCID,Celegatti Caroline Mantovani,Pereira Ana Paula Aparecida,Lopes Aline Sousa,Barbin Douglas Fernandes,Pastore Glaucia Maria,Clerici Maria Teresa Pedrosa Silva

Funder

Coordination for the Improvement of Higher Education Personnel

National Council for Scientific and Technological Development process

Unicamp agency

FAEPEX

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Approved methods of analysis;AACCI, American Association of Cereal Chemists International,2010

2. Prebiotics as functional foods: A review;Al-Sheraji;Journal of Functional Foods,2013

3. Official methods of analysis of the association of official analytical chemists;AOAC, Association of Official Agricultural Chemists,2006

4. Physicochemical properties of cookies enriched with xylooligosaccharides;Ayyappan;Food Science and Technology International,2016

5. Prebiotic effectiveness of fructans of different degrees of polymerization;Biedrzycka;Trends in Food Science & Technology,2004

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