Optimization of iron–oligofructose formulation on wheat flour dough rheological properties

Journal of Food Processing and Preservation

Volumn 43, Issue 6, 2019, Pages

  Codină, Georgiana Gabriela ^a   Dabija, Adriana ^a   Stroe, Silviu Gabriel ^a   Ropciuc, Sorina ^a  

^a STEFAN CEL MARE UNIVERSITY OF SUCEAVA   (Romania)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCHEMISTRY; FERMENTATION; FOOD PRODUCTS; METAL IONS; RHEOLOGY; WATER ABSORPTION;

DOUGH RHEOLOGICAL PROPERTIES; FERMENTATION PROCESS; FUNCTIONAL PROPERTIES; INDEPENDENT VARIABLES; IRON BIOAVAILABILITY; OPTIMUM COMBINATION; RESPONSE SURFACE METHODOLOGY; RHEOLOGICAL PROPERTY;

IRON;

EID: 85058712177     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13857     Document Type: Article

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