Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality

Published 2016 View Full Article

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Title
Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality
Authors
Keywords
Pea pod, Broad bean pod, Fibers, Alveograph characteristics, Bread making
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 73, Issue -, Pages 584-591
Publisher
Elsevier BV
Online
2016-07-03
DOI
10.1016/j.lwt.2016.06.070

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