Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread

Food Hydrocolloids

Volumn 30, Issue 1, 2013, Pages 428-436

  Škara, Nikica ^a   Novotni, Dubravka ^b   Čukelj, Nikolina ^b   Smerdel, Bojana ^b   Ćurić, Duška ^b  

^a Pan Pek Ltd   (Croatia)

^b UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Fibre enrichment; Frozen storage; Guar, pectin and inulin blend; Partially baked bread; Response surface methodology

Indexed keywords

CYAMOPSIS TETRAGONOLOBA;

EID: 84864507066     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.06.005     Document Type: Article

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