Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat bread-Reference-Cited by-同舟云学术

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Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat bread

Published:2016-02-19 Issue:5 Volume:51 Page:1120-1129
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Chareonthaikij Phantipha¹,Uan-On Tanat²,Prinyawiwatkul Witoon³

Affiliation:

1. Faculty of Agricultural Product Innovation and Technology; Srinakharinwirot University; Bangkok 10110 Thailand

2. Department of Biotechnology; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand

3. School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803 USA

Funder

Srinakarinwirot University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13072/fullpdf

Reference40 articles.

1. 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

2. Water retention capacity and viscosity effect of powdered cellulose;Ang;Journal of Food Science,1991

3. Using of hazelnut testa as a source of dietary fiber in breadmaking;Anil;Journal of Food Engineering,2007

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