Modelling inactivation kinetics of free and encapsulated probiotic cells in millet biscuit under different baking conditions

Author:

Arepally DivyasreeORCID,Sudharshan Reddy Ravula,Coorey RanilORCID,Goswami Tridib Kumar

Funder

Ministry of Education, India

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

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2. Effect of the amount of steam during baking on bread crust features and water diffusion;Altamirano-Fortoul;Journal of Food Engineering,2012

3. Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures;Ameur;Food Chemistry,2007

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

5. AOAC (2002). AOAC method 925.10. Official Methods of Analysis, third ed. Washington, DC: Association of Official Agricultural Chemists, Inc.

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