Investigation of physicochemical and textural properties of sandwich bread incorporating defatted dehydrated coconut flour
Abstract Bread is most consumed food in the world. Sandwich bread has soft crumb, crispy crusts and square shape and contains gluten protein, starch, and less fibre. At present consumers demand low gluten and high fibre bread. Therefore, this study was conducted to investigate potential of defatted...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer
2025-09-01
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| coleção: | Discover Food |
| Assuntos: | |
| Acesso em linha: | https://doi.org/10.1007/s44187-025-00498-0 |
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