The potential synergistic behaviour of inter- and intra-genus probiotic combinations in the pattern and rate of short chain fatty acids formation during fibre fermentation
Warnakulasuriya Mary Ann Dipika Binosha Fernando(Edith Cowan University), Charles S. Brennan(Taylor's University), A. Bamunuarachchi(University of Sri Jayewardenepura), Stuart Johnson(Loyola University Medical Center), Steve Flint(Massey University), K. K. D. S. Ranaweera(University of Sri Jayewardenepura)
Cited by 38
Related Papers
Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta
|Journal of Agricultural and Food Chemistry|2001|519
The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients
|Journal of Cereal Science|2005|513
Non‐thermal technologies and its current and future application in the food industry: a review
|International Journal of Food Science & Technology|2018|422
Dietary fibre, glycaemic response, and diabetes
|Molecular Nutrition & Food Research|2005|381
Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods
|Trends in Food Science & Technology|2011|314