The Production of Synbiotic Bread by Microencapsulation

Bread is a global staple food. Despite attempts to develop functional breads containing viable microorganisms, this has not been done yet because of the high temperature during baking. The aim of this study is to obtain synbiotic bread, hence hamburger bun and white pan bread were selected. Lactobac...

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Bibliographic Details
Main Authors: Anousheh Sharifan, Babak Ghiassi Tarzi, Mojan Seyedain-Ardabili
Format: Article
Language:English
Published: University of Zagreb 2016-01-01
Series:Food Technology and Biotechnology
Subjects:
Online Access:http://hrcak.srce.hr/file/228609