Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality

Author:

Sudha M.L.,Vetrimani R.,Leelavathi K.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. AACC. (2000). Approved methods of the AACC(10th ed.). St. Paul, MN: American Association of Cereal Chemists (Methods 08-01, 30-25, 44-15A, 46-10, 54-10, 54-21).

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

3. Effect of barley incorporation in bread on its quality and glycemic responses in diabetics;Asna Urooj;International Journal of Food Sciences and Nutrition,1998

4. Rapid enzymatic assay of insoluble dietary fiber;Asp;Journal of Agriculture and Food Chemistry,1983

5. Rice bran as a source of dietary fibre;Babcock;Cereal Foods World,1987

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