Breadmaking performance and keeping behavior of cocoa-soluble fiber-enriched wheat breads

Article

Abstract: The effects of increasing amounts (from 0 up to 8%) of soluble dietary fiber preparations from cocoa

Palabras claves:

Bread quality, Cocoa shell soluble dietary fiber, inulin, Staling

Autores:

Collar C., Cristina M. Rosell, Moulay L., Muguerza B.

Fuentes:

scopus