The tartaric acid-modified enzyme-resistant dextrin from potato starch as potential prebiotic
Enzyme-resistant dextrin, obtained as a result of heating potato starch with tartaric acid, was tested as the carbon source for selected strains of probiotic bacteria and also bacteria isolated from feces of healthy 30-year old men volunteers. The dynamics of growth of bacterial monocultures in brot...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2012-10-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464612001089 |