The effects of dietary fibre addition on the quality of common cereal products

Author:

Foschia Martina,Peressini Donatella,Sensidoni Alessandro,Brennan Charles Stephen

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference101 articles.

1. Approved Methods of AACC;American Association of Cereal Chemists,2010

2. Functional properties of dietary fiber prepared from defatted rice bran;Abdul-Hamid;Food Chemistry,2000

3. Review article-phytase: application in food industry;Afinah;International Food Research Journal,2010

4. Mango peel powder: a potential source of antioxidant and dietary fiber in macaroni preparations;Ajila;Innovative Food Science and Emerging Technologies,2010

5. Dietary fibre sources in bread: influence on technological quality;Almeida;Lebensmittel-Wissenschaft und Technologie,2013

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