The Potential Use of Synbiotic Combinations in Bread—A Review
Author:
Affiliation:
1. Department of Food Engineering, Faculty of Engineering, Cukurova University, 01250 Adana, Turkey
2. Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, 16059 Bursa, Turkey
Publisher
MDPI
Link
https://www.mdpi.com/2673-9976/26/1/22/pdf
Reference28 articles.
1. Probiotics, prebiotics and synbiotics as functional food ingredients: Production, health benefits and safety;Tadesse;J. Biol. Act. Prod. Nat.,2012
2. Synbiotics: A technological approach in food applications;J. Food Sci. Technol.,2021
3. Synbiotics: A culinary art to creative health foods;Kumar;Int. J. Food Ferment. Technol.,2015
4. Review on potential non-dairy synbiotic beverages: A preliminary approach using legumes;Chaturvedi;Int. J. Food Sci. Technol.,2021
5. Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods;Majzoobi;J. Texture Stud.,2019
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