Enzymatic Processes of Dietary Fibers
Abstract
Different types of dietary fibers, such as fruits fibers, inulin and gums, are incorporated into foods not only due to their functional and technological properties (e.g. gelling or thickening properties), but also due to their numerous nutritional benefits. Often, the structure of these compounds, in their native forms, is such that they are not able to provide suitable functional properties when they are incorporated into foods. Thus, they are...
Paper Details
Title
Enzymatic Processes of Dietary Fibers
Published Date
Jan 1, 2020
Journal
Pages
301 - 327
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Notes
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