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

出版年份 2016 全文链接

标题

作者

关键词

Pea pod, Broad bean pod, Fibers, Alveograph characteristics, Bread making

出版物

Volume 73, Issue -, Pages 584-591

出版商

Elsevier BV

发表日期

2016-07-03

DOI

10.1016/j.lwt.2016.06.070

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