Effect of Apple Fiber and Cellulose on the Physical Properties of Wheat Flour

Journal of Food Science

Volumn 53, Issue 1, 1988, Pages 304-305

  CHEN, H ^a   RUBENTHALER, G L ^a   SCHANUS, E G ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987340558     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1988.tb10242.x     Document Type: Article

References (8)

1. Effect of bran and high‐protein concentrate from oats on dough properties and bread quality
2. A ten gram mixograph for determining and predicting functional properties of wheat flours
3. Fiber in breadmaking effects on functional properties
4. Recent progress in dietary fiber (plantix) in human nutrition
5. Physical and chemical properties of potato peel as a source of dietary fiber in bread