Effect of Beta-Glucan and Resistant Starch on Prebiotic Dough and Bread Properties

Research Article - (2017) Volume 5, Issue 1

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Zahra Mohebbi¹, Aziz Homayouni²^*, Mohammad Hossein Azizi³, Mohammad Asghari Jafarabadi⁴ and Sayyed Javad Hosseini¹: ¹Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran, E-mail: zahra_mohebbi@gmail.com; ²Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran, E-mail: zahra_mohebbi@gmail.com; ³Department of Food Science and Technology, Agriculture collage, Tarbiat Modares University, Tehran, Iran, E-mail: zahra_mohebbi@gmail.com; ⁴Tabriz Health Services Management Research Center, Faculty of Health, Tabriz University of Medical Sciences, Tabriz, Iran, E-mail: zahra_mohebbi@gmail.com

^*Corresponding Author: Aziz Homayouni, Iran Email:

Journal of Probiotics & Health
Open Access