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Physico-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:scopusWholemeal wheat bread: A comparison of different breadmaking processes and fungal phytase addition
ArticleAbstract: The effect of different breadmaking processes (conventional, frozen dough, frozen partially baked brPalabras claves:Breadmaking, Phytates, Quality, WholemealAutores:Cristina M. Rosell, Haros M., Santos E., Sanz Penella J.M.Fuentes:scopus