Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends

Published 2017 View Full Article

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Title
Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends
Authors
Keywords
Density, Elongational viscosity, Fermentation, Inulin, Maltodextrin, Pectin, Texture
Journal
FOOD RESEARCH INTERNATIONAL
Volume 97, Issue -, Pages 123-132
Publisher
Elsevier BV
Online
2017-03-25
DOI
10.1016/j.foodres.2017.03.040

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