Application of bacterial cellulose in dietary fiber-enriched castella cake production-Reference-Cited by-同舟云学术

Application of bacterial cellulose in dietary fiber-enriched castella cake production

Published:2023-04-17 Issue:1 Volume:21 Page:321-327
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Vo Tan Phat¹²^ORCID,Tran Hoang Khanh Linh¹²,Pham Nhat Tien¹²,Tran Tri Nguyen¹²,Nguyen Thuy Hong Nhung¹²,Phan Thuy Han¹²,Lee Hyunjoo³,Nguyen Dinh Quan¹²^ORCID

Affiliation:

1. Laboratory of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam

2. Vietnam National University Ho Chi Minh City, Ho Chi Minh City, Vietnam

3. Clean Energy Research Center, Korea Institute of Science and Technology (KIST), Seoul, Republic of Korea

Funder

no external

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2023.2199048

Reference39 articles.

1. Health benefits of dietary fiber

2. Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein

3. Cellulase-treated deoiled rice bran: effects of treatment conditions on dietary fiber content and utilization for formulation of cookies

4. The influence of a (1?3)(1?4)-?-d-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta

5. A Review on the toxicology and dietetic role of bacterial cellulose

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