Cereal bars functionalized through Bifidobacterium animalis subsp. lactis BB-12 and inulin incorporated in edible coatings of whey protein isolate or alginate
Author:
Affiliation:
1. CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
2. Escola Superior de Biotecnologia
3. Universidade Católica Portuguesa/Porto
4. 4200-374 Porto
5. Portugal
Abstract
Currently, cereal bars are gaining interest globally because of their nutritionally balanced and convenient nature.
Funder
Fundação para a Ciência e a Tecnologia
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO00370C
Reference44 articles.
1. Effects of Probiotics, Prebiotics, and Synbiotics on Human Health
2. Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana)
3. Strategies to improve the functionality of probiotics in supplements and foods
4. Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum
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