Optimization of the formulation of nutritional breads based on calcium carbonate and inulin

LWT

Volumn 60, Issue 1, 2015, Pages 95-101

  Salinas, María V ^a   Puppo, María C ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Calcium carbonate; Inulin; Optimum bread quality; Wheat flour

Indexed keywords

CALCIUM CARBONATE; CARBONATION; FERMENTATION; FOOD PRODUCTS; MOISTURE; TEXTURES;

BREAD QUALITY; DESIRABILITY FUNCTION; DOUGH FERMENTATIONS; INULIN; PREBIOTICS; RESPONSE SURFACE; WHEAT BREADS; WHEAT FLOURS;

POLYSACCHARIDES;

TRITICUM AESTIVUM;

EID: 85027942311     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.08.019     Document Type: Article

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