Effect of β-glucan particle size on the properties of fortified wheat rolls

CYTA - Journal of Food

Volumn 14, Issue 1, 2016, Pages 124-130

  Kurek, M A ^a   Wyrwisz, J ^a   Wierzbicka, A ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

bread; dietary fiber; fiber; particle size; glucan

Indexed keywords

FIBERS; TEXTURES;

BREAD; DIETARY FIBERS; MEASURED PARAMETERS; PARTICLE SIZE REDUCTION; PHYSICOCHEMICAL PROPERTY; PRODUCT PROPERTY; REPLACEMENT LEVEL; WATER EVAPORATION;

PARTICLE SIZE;

EID: 84947864970     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2015.1058858     Document Type: Article

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