Effect of milk gel acidity and β-glucan structure on fermentation processes in the caecum and bioavailability of mineral compounds in growing rats
A food product matrix and functional additives used to manufacture it are one of the key factors influencing the fermentation processes in the intestine and the bioavailability of minerals. The aim of this study was to analyse the effect of acidified and non-acidified milk gels with highly-purified...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-10-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464618303918 |