Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread
In the present paper, a novel approach for the development of probiotic baked cereal products is presented. Probiotic pan bread constructed by the application of film forming solutions based either on individual hydrogels e.g. 1% w/w sodium alginate (ALG) or binary blends of 0.5% w/w sodium alginate...
| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
Elsevier
2014
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| Subjects: | |
| Online Access: | https://eprints.nottingham.ac.uk/28789/ |