Physico-chemical and sensory properties of bread enriched with lemon pomace fiber

Czech Journal of Food Sciences

Volumn 33, Issue 2, 2015, Pages 180-185

  Chang, Rei Chu ^a   Li, Chia Yen ^a   Shiau, Sy Yu ^a  

^a TAJEN UNIVERSITY   (Taiwan)

Author keywords

Antioxidant; Polyphenol; Rheology; Stress relaxation; Texture

Indexed keywords

ANTIOXIDANTS; CITRUS FRUITS; ORGANIC SOLVENTS; RHEOLOGY; STRESS RELAXATION; TEXTURES;

ANTIOXIDANT CAPACITY; DPPH RADICAL SCAVENGING CAPACITIES; FIBER SUBSTITUTIONS; POLYPHENOLS; SENSORY PROPERTIES; STRESS RELAXATION DATA; TOTAL PHENOLIC COMPOUNDS; TOTAL PHENOLIC CONTENT;

FOOD PRODUCTS;

CITRUS LIMON;

EID: 84926504867     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/496/2014-CJFS     Document Type: Article

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