Effect of Artichoke (Cynara scolymus L.) Fiber on Textural and Sensory Qualities of Wheat Bread

Food Science and Technology International

Volumn 14, Issue 5_suppl, 2008, Pages 49-55

  Frutos, M J ^a   Guilabert Anton L ^a   Tomas Bellido A ^a   Hernandez Herrero J A ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

artichoke; bread; fiber; fructooligosaccharides; inulin; sensory analysis; texture

Indexed keywords

FIBERS; FOOD PRODUCTS; MOISTURE CONTROL; POLYSACCHARIDES; SENSORY PERCEPTION; TEXTURES;

ARTICHOKE; BREAD; FRUCTO-OLIGOSACCHARIDES; INULIN; NATURAL INGREDIENTS; OVERALL ACCEPTABILITY; TEXTURAL PROPERTIES; TEXTURE CHARACTERISTICS;

SENSORY ANALYSIS;

EID: 70449652932     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208094582     Document Type: Article

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