Old Web
English
Sign In
Acemap
>
Paper
>
Development of bakery foods enriched with insoluble fibres: functional properties required for its incorporation.
Development of bakery foods enriched with insoluble fibres: functional properties required for its incorporation.
2010
D. Lebesi
C. Tzia
J.W. Van der Kamp
J M Jones
B. V. McCleary
D L Topping
Keywords:
Gluten-free bread
Food science
Fiber
Water content
Cellulose
Food quality
Viscosity
Particle size
Materials science
water holding capacity
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI
[]