Technological benefits of inulin-type fructans application in gluten-free products – A review

Author:

Drabińska Natalia,Zieliński Henryk,Krupa-Kozak Urszula

Funder

Institute of Animal Reproduction and Food Research of PAS

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference87 articles.

1. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations;Alvarez-Jubete;European Food Research And Technology,2010

2. Hydrocolloids in gluten-free breads: A review;Anton;International Journal of Food Sciences and Nutrition,2008

3. Inulin-type fructans: A review on different aspects of biochemical and pharmaceutical technology;Apolinario;Carbohydrate Polymers,2014

4. Consumer evaluation of bakery product flavour as affected by incorporating the prebiotic tagatose;Armstrong;International Journal of Food Science and Technology,2009

5. Effect of oral inulin administration on lipid profile and insulin sensitivity in subjects with obesity and dyslipidemia;Balcazar-Munoz;Revista Medica De Chile,2003

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