Effect of calamondin fiber on rheological, antioxidative and sensory properties of dough and steamed bread

Journal of Texture Studies

Volumn 45, Issue 5, 2014, Pages 367-376

  Fu, Jhong Tai ^a   Shiau, Sy Yu ^a   Chang, Rei Chu ^a  

^a TAJEN UNIVERSITY   (Taiwan)

Author keywords

Antioxidant; Dough; Fiber; Phenolics; Rheology; Steamed bread

Indexed keywords

ANTIOXIDANTS; FIBERS; RHEOLOGY; STRESS RELAXATION; TEXTURES;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT CAPACITY; DOUGH; PHENOLICS; RADICAL SCAVENGING CAPACITIES; STEAMED BREAD; STRESS RELAXATION DATA; TOTAL PHENOLIC CONTENT;

FOOD PRODUCTS;

X CITROFORTUNELLA MITIS;

EID: 84908243301     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12087     Document Type: Article

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