Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3061-x/fulltext.html
Reference44 articles.
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2. Aro H, Järvenpää E, Mäkinen J et al (2013) The utilization of oat polar lipids produced by supercritical fluid technologies in the encapsulation of probiotics. LWT Food Sci Technol 53:540–546. https://doi.org/10.1016/j.lwt.2013.03.004
3. Bchir B, Rabetafika HN, Paquot M, Blecker C (2014) Effect of pear, apple and date fibres from cooked fruit by-products on dough performance and bread quality. Food Bioprocess Technol 7:1114–1127. https://doi.org/10.1007/s11947-013-1148-y
4. Calderelli VAS, de Benassi MT, Visentainer JV, Matioli G (2010) Quinoa and flaxseed: potential ingredients in the production of bread with functional quality. Braz Arch Biol Technol 53:981–986. https://doi.org/10.1590/S1516-89132010000400029
5. Chareonthaikij P, Uan-On T, Prinyawiwatkul W (2016) Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat bread. Int J Food Sci Technol 51:1120–1129. https://doi.org/10.1111/ijfs.13072
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