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The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls
In response to the growing interest of modern society in functional food products, this study attempts to develop a bakery product with high dietary fibre content added in the form of an oat fibre powder. Oat fibre powder with particle sizes of 75 µm (OFP1) and 150 µm (OFP2) was used, substituting 4...
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| 出版年: | Food Technol Biotechnol |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
University of Zagreb Faculty of Food Technology and Biotechnology
2016
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5105627/ https://ncbi.nlm.nih.gov/pubmed/27904392 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.54.01.16.4177 |
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