Use of Biotechnology to increase the content of bioactive compounds in fermented foods of plant origin
The objectives of this PhD research were: i) to evaluate the use of bread making process to increase the content of β-glucans, resistant starch, fructans, dietary fibers and phenolic compounds of kamut khorasan and wheat breads made with flours obtained from kernels at different maturation stage (at...
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| Format: | Doctoral Thesis |
| Language: | en |
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Alma Mater Studiorum - Università di Bologna
2014
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| Online Access: | http://amsdottorato.unibo.it/6433/ |