Probiotics in Bread and Baked Products: A New Product Category-Reference-Cited by-同舟云学术

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Probiotics in Bread and Baked Products: A New Product Category

Published:2013-11 Issue:6 Volume:58 Page:293-296
ISSN:0146-6283
Container-title:Cereal Foods World
language:en
Short-container-title:Cereal Foods World

Author:

Côté J.¹²,Dion J.³,Burguière P.⁴,Casavant L.⁵,Van Eijk J.⁵

Affiliation:

1. Corresponding author. Lallemand Bio-Ingredients, 1620 Prefontaine, Montreal, QC H1W 2N8, Canada;.

2. Lallemand Bio-Ingredients, Montreal, QC, Canada.

3. L.V. Lomas Limited, Montreal, QC, Canada.

4. Lallemand Health Solutions, Montreal, QC, Canada.

5. Lallemand Baking Solutions, Montreal, QC, Canada.

Publisher

Scientific Societies

Subject

Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CFW-58-6-0293

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Biotechnological Approach of Technological Advancements for Sustainable Probiotic Bread Production;Sustainability;2024-04-14

2. Advances in probiotic incorporation into cereal-based baked foods: Strategies, viability, and effects–A review;Applied Food Research;2023-12

3. Recent advances in probiotic breads; a market trend in the functional bakery products;Critical Reviews in Food Science and Nutrition;2023-10-27

4. A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products;Food and Bioprocess Technology;2022-03-21

5. Probiotics and bioactive metabolite production;Probiotics for Human Nutrition in Health and Disease;2022

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