Fortifying bread with a mixture of wheat fiber and psyllium husk fiber plus three antioxidants

Cereal Chemistry

Volumn 74, Issue 3, 1997, Pages 207-211

  Park, H ^a,b   Seib, P A ^a   Chung, O K ^c  

^a KANSAS STATE UNIVERSITY   (United States)

^b IOWA STATE UNIVERSITY   (United States)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; FOOD PRODUCTS; PROTEINS; WATER ABSORPTION;

% REDUCTIONS; ACTIVE MATERIAL; COLD WATERS; DIETARY FIBRE; MIXING TIME; PSYLLIUM; SODIUM STEAROYL-2-LACTYLATE; TOCOPHERYL ACETATE; WATER DISPERSIBLE; WHEAT GLUTEN;

FIBERS;

PLANTAGO OVATA; TRITICUM AESTIVUM;

EID: 0030886691     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1997.74.3.207     Document Type: Article

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