Fiber Addition to Cereal Based Foods: Effects on Sensory Properties
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-38654-2_18
Reference82 articles.
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4. Aravind N, Sissons M, Egan N, Fellows C (2012a) Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti. Food Chem 130(2):299–309
5. Aravind N, Sissons M, Fellows C (2012b) Effect of soluble fibre (guar gum and carboxymethylcellulose) addition on technological, sensory and structural properties of durum wheat spaghetti. Food Chem 131(3):893–900
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