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Effects of sourdough and dietary fibers on the nutritional quality of breads produced by bake-off technology
ArticleAbstract: The aim was to evaluate the effect of sourdough and dietary fiber addition, as well as partially bakPalabras claves:bread, Dietary Fiber, minerals, SourdoughAutores:Borczak B., Collar C., Cristina M. Rosell, Kopeć A., Pysz M., Sikora E., Sikora M.Fuentes:scopusGlycaemic response to frozen stored wheat rolls enriched with inulin and oat fibre
ArticleAbstract: The aim of this study was to examine the effect of dietary fibre addition to partially baked and froPalabras claves:Dietary Fibre, Frozen storage, Glycaemic index, Wheat rollsAutores:Borczak B., Collar C., Cristina M. Rosell, Sikora E., Sikora M.Fuentes:scopus