Nutritionally enhanced wheat-oat bread with reduced acrylamide level

Consumption of nutritionally enhanced wheat-oat bread naturally rich in β-glucans originating from extra-wholemeal oat flour with improved digestibility by lactic fermentation provides unambiguous health benefits associated with a slower blood glucose release and a higher subjective satiety determin...

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Veröffentlicht in:	Quality assurance and safety of crops & food 2014-01, Vol.6 (3), p.327-334
Hauptverfasser:	Ciesarová, Z, Kukurová, K, Mikušová, L, Basil, E, Polakovičová, P, Duchoňová, L, Vlček, M, Šturdík, E
Format:	Artikel
Sprache:	eng
Schlagworte:	Dietary fiber Enzymes Flour Research-Article
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