Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology

Article

Abstract: The research aims at optimising mixtures of fibres from different sources and degree of processing m

Palabras claves:

Dietary Fibre, Dough viscoelasticity, Wheat bread dough

Autores:

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

Fuentes:

scopus