Effect of the Amount and Particle Size of Pineapple Peel Fiber on Dough Rheology and Steamed Bread Quality

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 549-558

  Wu, Ming Yin ^a   Shiau, Sy Yu ^a  

^a TAJEN UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

ELASTICITY; FIBERS; HARDNESS; PARTICLE SIZE;

BREAD QUALITY; DIETARY FIBERS; DOUGH RHEOLOGY; FIBER SUBSTITUTIONS; LOWER HARDNESS; RHEOLOGICAL PROPERTY; TEXTURAL CHARACTERISTIC; WHEAT FLOURS;

FOOD PRODUCTS;

EID: 84953326712     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12260     Document Type: Article

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