Physico-chemical properties of commercial fibres from different sources: A comparative approach

Article

Abstract: The lower intake of fibre and fibre-containing foods has refocused the food industry on the benefits

Palabras claves:

Fibres, Hydration, Particle size, Physico-chemical properties, Viscosity

Autores:

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

Fuentes:

scopus