Addition of micronized oat husk fiber to gluten-free bread - Effects on chemical, physical and physiolgical properties-Reference-Cited by-同舟云学术

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Addition of micronized oat husk fiber to gluten-free bread - Effects on chemical, physical and physiolgical properties

Published:2024-07 Issue: Volume:118 Page:103981
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Pichler Eleonora Charlotte,Schönlechner Regine^ORCID,Różyło Renata,Dziki Dariusz,Świeca Michał

Funder

OeAD

Publisher

Elsevier BV

Reference30 articles.

1. Ohmic heating—a novel approach for gluten-free bread baking;Bender;Food Bioprocess Technol.,2019

2. Innovative approaches towards improved gluten-free bread properties;Bender;J. Cereal. Sci.,2020

3. Common wheat pasta enriched with ultrafine ground oat husk: physicochemical and sensory properties;Biernacka;Molecules,2023

4. Potentially bioaccessible phenolics, antioxidant capacities and the colour of carrot, pumpkin and apple powders – effect of drying temperature and sample structure;Bochnak;Int. J. Food Sci. Technol.,2020

5. Wheat bran particle size influence on phytochemical extractability and antioxidant properties;Brewer;Food Chem.,2014

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