Physicochemical and nutritional properties of reduced-caloric density high-fibre breads

LWT

Volumn 44, Issue 3, 2011, Pages 747-758

  Angioloni, Alessandro ^a   Collar, Concha ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Bread; Dietary fibre; In vitro digestibility; Nutrition; Physicochemical properties

Indexed keywords

BINARY MIXTURES; FIBERS; LACTIC ACID; NUTRITION; PARTICLE SIZE; PROTEINS; SENSORY PERCEPTION; VISCOELASTICITY; VISCOSITY;

BREAD; COMPLEX VISCOSITY; DIETARY FIBRE; EXPECTED GLYCAEMIC INDICES; IN VITRO DIGESTIBILITY; IN-VITRO; PHYSICOCHEMICAL PROPERTY; PROTEIN DIGESTIBILITY; RESISTANT STARCH; VITRO DIGESTIBILITIES;

STARCH;

TRITICUM AESTIVUM;

EID: 78650522775     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.09.008     Document Type: Article

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