Evaluation of the effects of fat replacers on the quality of wheat bread

Journal of Food Engineering

Volumn 56, Issue 2-3, 2003, Pages 265-267

  O'Brien, C M ^a   Mueller, A ^a   Scannell, A G M ^b   Arendt, E K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b NATIONAL UNIVERSITY OF IRELAND   (Ireland)

Author keywords

Fat replacers; Rheology; Wheat bread

Indexed keywords

GELS; OILS AND FATS; RHEOLOGY; WATER ABSORPTION;

FAT REPLACERS;

FOOD PRODUCTS;

EID: 0037290328     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00266-2     Document Type: Conference Paper

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