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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...

詳細記述

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書誌詳細
出版年:Food Technol Biotechnol
主要な著者: Kurek, Marcin, Wyrwisz, Jarosław, Piwińska, Monika, Wierzbicka, Agnieszka
フォーマット: Artigo
言語:Inglês
出版事項: University of Zagreb Faculty of Food Technology and Biotechnology 2016
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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