Dietary fibre sources in frozen part-baked bread: Influence on technological quality

LWT

Volumn 53, Issue 1, 2013, Pages 262-270

  Almeida, Eveline Lopes ^a   Chang, Yoon Kil ^a   Steel, Caroline Joy ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Locust bean gum; Part baked bread; Resistant starch; Wheat bran

Indexed keywords

FIBERS; FOOD PRODUCTS; NUTRITION; STARCH;

%MOISTURE; DIETARY FIBRE; FIBER SOURCES; LOCUST BEAN GUM; PART-BAKED BREAD; QUALITY PARAMETERS; RESISTANT STARCH; RESPONSE-SURFACE METHODOLOGY; TECHNOLOGICAL QUALITIES; WHEAT BRAN;

MOISTURE;

TRITICUM AESTIVUM;

EID: 84876742468     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.01.008     Document Type: Article

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