Biotechnological tools for cereal and pseudocereal dietary fibre modification in the bakery products creation – Advantages, disadvantages and challenges-Reference-Cited by-同舟云学术

Biotechnological tools for cereal and pseudocereal dietary fibre modification in the bakery products creation – Advantages, disadvantages and challenges

Published:2022-11 Issue: Volume:129 Page:194-209
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Torbica Aleksandra,Radosavljević Miloš^ORCID,Belović Miona,Tamilselvan T.^ORCID,Prabhasankar Pichan

Funder

Science Fund of the Republic of Serbia

FP7 Ideas

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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3. How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: A proof of concept;Albiac;Microbial Cell Factories,2020

4. Effects of purified endo-β-xylanase and endo-β-glucanase on the structural and baking characteristics of rye doughs;Autio;LWT - Food Science and Technology,1996

5. Effect of malting on nutritional contents of fingermillet and mungbean;Banusha;American-eurasian Journal of Agricultural & Environmental Sciences,2013

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