THE CURRENT TRENDS AND FUTUREPERSPE C TIVES OF ARABINOXYLANS PREBIOTICS RESEARCH: A REVIEW
The development of new physiologically functional ingredients allows us to expand the range of these additives and to attract additional non-traditional sources of raw materials. Prebiotics are non-digestible food ingredients that stimulate the growth of probiotic microorganisms in the gastro-intest...
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| Format: | Article |
| Language: | English |
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Odessa National Academy of Food Technologies
2017-12-01
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| Series: | Zernovì Produkti ì Kombìkorma |
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| Online Access: | http://journals.gsjp.eu/index.php/gpmf/article/view/760 |