Evaluation of the effects of fat replacers on the quality of wheat bread

Author:

O’Brien C.M,Mueller A,Scannell A.G.M,Arendt E.K

Publisher

Elsevier BV

Subject

Food Science

Reference7 articles.

1. Fat and calorie modified bakery products;Barker;International Food Ingredients,1994

2. Balancing act: Engineering flavours for low fat foods;Morris;Food Engineering,1992

3. Functionality of microencapsulated high fat powders in wheat bread;O’Brien;European Journal of Food Research and Technology,2000

4. Effects of microencapsulated high fat powders on the empirical and fundamental rheological properties of wheat flour doughs;O’Brien;Cereal Chemistry,1999

5. Dietary fibre, inulin and oligofructose: a review comparing their physiological effects;Roberfroid;Critical Reviews in Food Science and Nutrition,1993

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