Академический Документы
Профессиональный Документы
Культура Документы
Conclusión
DASHTI, B. A.-A.-A. (2003). Soluble and insoluble dietary fibre in thirty-two Kuwaiti dishes. Food
Chemistry, 557-561.
FORMAN, H. e. (2014). Even free radicals should follow . Free Radical Biology and Medicine, 233-
235.
FU, Y. Z. (2014). Design and straightforward synthesis of novel galloyl phytosterols with excellent
antioxidant activity. Food Chemistry, 171-177.
LEBEER, S. V. (2008). Genes and molecules of lactobacilli. Microbiology and Molecular Biology
Reviews, 728-764.
MARTÍNEZ, M. D. (2014). Effect of different microstructural features of soluble and insoluble fibres
on gluten-free dough rheology and bread-making. Journal of Food Engineering, 49-56.
SEDÓ, P. (2002). El mercado de los alimentos funcionales y los nuevos retos para la educación
alimentaria – nutricional. Revista Costarricense de Salud Publica, 18-25.
Spiller, A. (2014). Consumption of organic and functional food. Appetite, 96-105.
STRATTON, L. V. (2015). Food neophobia is related to factors associated with functional food
consumption. Food Quality, 133-140.