Effect of micronization of high-fiber oat powder and vacuum-drying on pasta quality-Reference-Cited by-同舟云学术

Effect of micronization of high-fiber oat powder and vacuum-drying on pasta quality

Published:2016-01-11 Issue: Volume: Page:1-7
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Piwińska Monika,Wyrwisz Jarosław,Wierzbicka Agnieszka

Publisher

Informa UK Limited

Subject

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

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2015.1123775

Reference43 articles.

1. Energy Consumption and Colour Characteristics of Nettle Leaves during Microwave, Vacuum and Convective Drying

2. AOAC. (2012). AOAC Official Method 2009.01. Total dietary fiber in foods, enzymatic-gravimetric-chromatographic method. InOfficial methods of analysis(19th ed.). Arlington, TX: Author.

3. Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

4. Influence of drying temperature on the spaghetti cooking quality

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