Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms
Sign Up to like & getrecommendations! Published in 2023 at "Molecules"
DOI: 10.3390/molecules28041910
Abstract: Rye flour is used as the main ingredient of sourdough bread, which has technological and gastronomic benefits and increased nutritional value. The transformations observed during fermentation and baking may enable the conversion or degradation of… read more here.
Keywords: dietary fiber; probiotic microorganisms; fermentation; fiber components ... See more keywords