Effects of sourdough and dietary fibers on the nutritional quality of breads produced by bake-off technology

Article

Abstract: The aim was to evaluate the effect of sourdough and dietary fiber addition, as well as partially bak

Palabras claves:

bread, Dietary Fiber, minerals, Sourdough

Autores:

Borczak B., Collar C., Cristina M. Rosell, Kopeć A., Pysz M., Sikora E., Sikora M.

Fuentes:

scopus