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scopus(3)
Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology
ArticleAbstract: The research aims at optimising mixtures of fibres from different sources and degree of processing mPalabras claves:Dietary Fibre, Dough viscoelasticity, Wheat bread doughAutores:Collar C., Cristina M. Rosell, Santos E.Fuentes:scopusImpact of fibers on physical characteristics of fresh and staled bake off bread
ArticleAbstract: The technological functionality of different fibers (high methylated ester pectin, resistant starch,Palabras claves:Breadmaking, Partially baked, Quality, StalingAutores:Cristina M. Rosell, Santos E.Fuentes:scopusPhysico-chemical properties of commercial fibres from different sources: A comparative approach
ArticleAbstract: The lower intake of fibre and fibre-containing foods has refocused the food industry on the benefitsPalabras claves:Fibres, Hydration, Particle size, Physico-chemical properties, ViscosityAutores:Collar C., Cristina M. Rosell, Santos E.Fuentes:scopus