Interactions between polyols and wheat biopolymers in a bread model system fortified with inulin: A Fourier transform infrared study
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DOI: 10.1016/j.heliyon.2018.e01017
Abstract: One of the ways to improve food safety and reduce community health risks is fortification of these products with inulin. Inulin, in spite of the effects and nutritional benefits, will also have undesirable effects on… read more here.
Keywords: interactions polyols; model; fourier transform; transform infrared ... See more keywords