La inulina y derivados como ingredientes claves en alimentos funcionales Inulin and derivates as key ingredients in functional foods. by Lorena Madrigal, Elba Sangronis

“…This review presents a description of inulin and its most common derivate compounds: chemical structure, natural sources, physic-chemical properties, technological functionality, industrial manufacturing, analytical method for determination and health benefits: prebiotic, dietary fiber, low caloric value, hypoglycemic action, enhancement of calcium and magnesium bioavailability. …”
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