Physicochemical and Sensory Characteristics of Pretzel with Wheat Bran
It is well supported that a significant intake of dietary fibre reduces the risk of several chronic diseases. The development of staple foods enriched with fibre is an important contribution to a broader supply of food products with health beneficial effect. In this context, partial substitution of...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
AcademicPres
2015-11-01
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| Colecção: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Assuntos: | |
| Acesso em linha: | http://journals.usamvcluj.ro/index.php/fst/article/view/11638 |
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