Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products

Czech Journal of Food Sciences

Volumn 31, Issue 4, 2013, Pages 340-346

  Kuèerová, Jindøiška ^a   Šottníková, Viera ^a   Nedomová, Šárka ^a  

^a MENDEL UNIVERSITY IN BRNO   (Czech Republic)

Author keywords

Apple fibre; Bakery test; Bamboo fibre; Potato fibre; Sensory analysis; Wheat fibre

Indexed keywords

ADVERSE EFFECT; BAMBOO FIBRES; BREAD CRUMBS; BREAD QUALITY; DIETARY FIBRE; SENSORY ANALYSIS; SENSORY PROPERTIES; STATISTICALLY SIGNIFICANT DIFFERENCE; FARINOGRAPHS;

BAKERY PRODUCTS; BAMBOO; FOOD PRODUCTS; FRUITS; QUALITY CONTROL; BAKERIES; FIBERS; SENSORY ANALYSIS;

FIBERS; BAKERY PRODUCTS;

EID: 84884236356     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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