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Author Spotlight: Integrating Biochemical Functions of β-Glucanases and Peroxidase Enzymes in Wheat-RWA Interaction
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Effects of beta-glucan and resistant starch on wheat dough and prebiotic bread properties

Zahra Mohebbi1, Aziz Homayouni2, Mohammad Hossein Azizi3

  • 11Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran.

Journal of Food Science and Technology
|January 24, 2018
PubMed

Keywords:
Beta-glucanBread qualityDough rheologyPrebioticResistant starch

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