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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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| Publicado no: | Food Technol Biotechnol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
University of Zagreb Faculty of Food Technology and Biotechnology
2016
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| Assuntos: | |
| Acesso em linha: | 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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