Open AccessThe Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin
Author(s) -
Fereshteh Ansari,
Tatiana Colombo Pimentel,
Hadi Pourjafar,
Salam A. Ibrahim,
Seid Mahdi Jafari
Publication year - 2022
Publication title -
foods
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.774
H-Index - 38
ISSN - 2304-8158
DOI - 10.3390/foods11213366
Subject(s) - polydextrose , prebiotic , inulin , food science , resistant starch , starch , chemistry , polysaccharide , absorption of water , botany , biochemistry , biology