f P r o biotics a l o u r n e tla Journal of Probiotics ...

substitute in baked foods. Typical levels of pectin used as a food additive is about 0.5-1.0% this are about the same amount of pectin as in fresh fruit. Pectin can also be a potential prebiotic. For a food ingredient to be classified as a prebiotic, it must neither be hydrolyzed nor absorbed in ................
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