Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer’s spent grain and apple pomace

Author:

Ktenioudaki Anastasia,O’Shea Norah,Gallagher Eimear

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

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2. AACC (1999). AACC International Method 56-30.01 Water Hydration Capacity of Protein Materials. Approved methods of the American Association of Cereal Chemists.

3. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder;Ajila;Journal of Cereal Science,2008

4. Improving the quality of nutrient-rich Teff (Eragrostis tef) breads by combination of enzymes in straight dough and sourdough breadmaking;Alaunyte;Journal of Cereal Science,2012

5. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients;Alvarez-Jubete;International Journal of Food Sciences and Nutrition,2009

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