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Publisher
Cereal Chemistry(1)
European Food Research and Technology(1)
Handbook of Food Products Manufacturing(1)
Área temáticas
Alimentación y bebidas(2)
Cultivos de campo y plantaciones(1)
Tecnología alimentaria(1)
Tecnología de las bebidas(1)
Origen
scopus(3)
Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study
ArticleAbstract: Fibre-enriched baked goods have increasingly become a convenient carrier for dietary fibre. However,Palabras claves:Dietary Fibre, Mixing dough properties, rheology, Wheat doughAutores:Collar C., Cristina M. Rosell, Santos E.Fuentes:scopusSection VI. Cereals: Rice-Based Products
Book PartAbstract:Palabras claves:Enriched or fortified rice, Hulls and husk applications, Rice processing and rice-based productsAutores:Collar C., Cristina M. RosellFuentes:scopusSignificance of dietary fiber on the viscometric pattern of pasted and gelled flour-fiber blends
ArticleAbstract: The aim of this research was to optimize mixtures of fibers from different sources and degree of proPalabras claves:Autores:Collar C., Cristina M. Rosell, Santos E.Fuentes:scopus