Optimization of bread firmness, specific loaf volume and sensory acceptability of bread with soluble fiber and different water levels

Published 2016 View Full Article

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Title
Optimization of bread firmness, specific loaf volume and sensory acceptability of bread with soluble fiber and different water levels
Authors
Keywords
Wheat flour, Soluble fiber, Bread, Textural properties
Journal
JOURNAL OF CEREAL SCIENCE
Volume 70, Issue -, Pages 186-191
Publisher
Elsevier BV
Online
2016-06-23
DOI
10.1016/j.jcs.2016.06.009

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