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European Food Research and Technology

Volumn 224, Issue 2, 2006, Pages 199-207

New potato fibre for improvement of texture and colour of wheat bread

(4) Kaack, Karl a Pedersen, Lene a Laerke, Helle Nygaard a Meyer, Anne b

a DANISH INSTITUTE OF AGRICULTURAL SCIENCES (Denmark)

b UNIVERSITY OF COPENHAGEN (Denmark)

Author keywords

Baking loss; Dietary fibre; Factor analysis; Hydration; Potato dietary fibre

Indexed keywords

SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 33751074663 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-006-0301-5 Document Type: Article

Times cited : (80)

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