The use of apple fiber as a fat substitute in the manufacture of bakery products-Reference-Cited by-同舟云学术

The use of apple fiber as a fat substitute in the manufacture of bakery products

Published:2017-03-17 Issue:6 Volume:41 Page:e13241
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Żbikowska Anna¹,Kowalska Małgorzata²

Affiliation:

1. Faculty of Food Sciences, Department of Food Technology; Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C; Warsaw 02-787 Poland

2. Faculty of Material Science, Technology and Design, Department of Chemistry; Kazimierz Pulaski University of Technology and Humanities in Radom, Chrobrego Street 27; Radom 26-600 Poland

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13241/fullpdf

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3. Influence of addition of apple fibre preparation to wheat flour on the functional properties of dough and bread quality;Baca;Problemy Higieny i Epidemiologii,2011

4. Consumption of industrial and ruminant trans fatty acids and risk of coronary heart disease: A systematic review and meta-analysis of cohort studies;Bendsen;European Journal of Clinical Nutrition,2011

5. Global prevalence and trends of overweight and obesity among preschool children;Onis;American Journal of Clinical Nutrition,2010

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