Wheat bread enriched with organic calcium salts and inulin. A bread quality study

Journal of Food Science and Technology

Volumn 53, Issue 1, 2016, Pages 491-500

  Salinas, María V ^a   Zuleta, Angela ^b   Ronayne, Patricia ^b   Puppo, María C ^a,c  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^c FACULTAD DE CIENCIAS AGRARIAS Y FORESTALES   (Argentina)

Author keywords

Calcium citrate; Calcium lactate; Inulin; Quality optimization; Wheat bread

Indexed keywords

FOOD PRODUCTS; MOISTURE; POLYSACCHARIDES; SALTS;

CALCIUM CITRATE; CALCIUM LACTATE; INULIN; QUALITY OPTIMIZATION; WHEAT BREADS;

CALCIUM;

EID: 84954376737     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-2008-8     Document Type: Article

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