title: Technological and microbiological characterization of an industrial soft-sliced bread enriched with chitosan and its prebiotic activity
abstract: Several studies have described the effects of chitosan as an ingredient in bread, particularly from a technological and functional point of view. However, these studies mainly focus on breads produced at lab scale with a short shelf life, which may not reflect the changes occurring in industrial production. Our study investigated the potential of using chitosan at an industrial scale to produce soft white bread, evaluating its impact on the final product's shelf life and providing deeper insight
journal: Current Research in Food Science