Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodology

Author:

Pourfarzad Amir,Mahdavian-Mehr Hadi,Sedaghat Naser

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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4. Water retention capacity and viscosity effect of powdered cellulose;Ang;Journal of Food Science,1991

5. Physicochemical and nutritional properties of reduced-caloric density high-fibre breads;Angioloni;LWT – Food Science and Technology,2011

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