Recent advances in the development of high-fibre baked products

Author:

Ktenioudaki Anastasia,Gallagher Eimear

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference106 articles.

1. The definition of dietary fiber;AACC Committee;Cereal Foods World,2001

2. 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

3. Cholesterol-lowering effects of barley dietary fibre in humans. Scientific support for a generic health claim;Åman;Scandinavian Journal of Food and Nutrition,2006

4. Phytochemical and dietary fiber components in barley varieties in the HEALTHGRAIN diversity screen;Andersson;Journal of Agricultural and Food Chemistry,2008

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

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