Application of common wheat bran for the industrial production of high-fibre pasta-Reference-Cited by-同舟云学术

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Application of common wheat bran for the industrial production of high-fibre pasta

Published:2014-08-12 Issue:1 Volume:50 Page:111-119
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Sobota Aldona¹,Rzedzicki Zbigniew¹,Zarzycki Piotr¹,Kuzawińska Ewelina¹

Affiliation:

1. Engineering and Cereals Technology Department; University of Life Sciences in Lublin; Skromna 8 20-704 Lublin Poland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference37 articles.

1. AACC 1995 Determination of Falling Number No. 56-81, ICC No107/1, ISO/DIS 3093

2. Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti;Aravind;Food Chemistry,2012a

3. Effect of insoluble dietary fibre addition on technological, sensory and structural properties of durum wheat spaghetti;Aravind;Food Chemistry,2012b

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