Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study

Article

Abstract: Fibre-enriched baked goods have increasingly become a convenient carrier for dietary fibre. However,

Palabras claves:

Dietary Fibre, Mixing dough properties, rheology, Wheat dough

Autores:

Collar C., Cristina M. Rosell, Santos E.

Fuentes:

scopus