Viability of some probiotic coatings in bread and its effect on the crust mechanical properties

Article

Abstract: The objective of this study was to obtain functional bread combining the microencapsulation of . Lac

Palabras claves:

bread, Crust, Microstructure, Probiotic coatings, starch

Autores:

Altamirano-Fortoul R., Cristina M. Rosell, Moreno-Terrazas R., Quezada-Gallo A.

Fuentes:

scopus