Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling

Food and Bioprocess Technology

Volumn 6, Issue 3, 2013, Pages 828-838

  de Escalada Pla, Marina ^a   Rojas, Ana María ^a   Gerschenson, Lía Noemí ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Bread; Butternut; Dietary fibre; Quality; Staling

Indexed keywords

BAKERIES; BREADMAKING; FIBERS; FOOD PRODUCTS; IMAGE QUALITY; THERMOANALYSIS; WATER ABSORPTION;

ABSORPTION KINETICS; BREAD; BUTTERNUT; CHEMICAL COMPOSITIONS; CUCURBITA MOSCHATA; DIETARY FIBRE; INFLUENCE OF WATER; STALING;

QUALITY CONTROL;

CUCURBITA MOSCHATA; JUGLANS CINEREA; TRITICUM AESTIVUM;

EID: 84874107060     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0744-y     Document Type: Article

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