Reformulation of bread rolls using oat fibre: An acceptable way of dietary fibre enrichment?-Reference-Cited by-同舟云学术

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Reformulation of bread rolls using oat fibre: An acceptable way of dietary fibre enrichment?

Published:2020-05-05 Issue:2 Volume:45 Page:189-198
ISSN:1471-9827
Container-title:Nutrition Bulletin
language:en
Short-container-title:Nutr Bull

Author:

Jaworska D.¹^ORCID,Królak M.²^ORCID,Jeżewska‐Zychowicz M.²^ORCID

Affiliation:

1. Department of Food Gastronomy and Food Hygiene Institute of Human Nutrition Sciences Warsaw University of Life Sciences‐SGGW Warsaw Poland

2. Department of Food Market and Consumer Research Institute of Human Nutrition Sciences Warsaw University of Life Sciences‐SGGW Warsaw Poland

Funder

European Regional Development Fund

Publisher

Wiley

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/nbu.12428

Reference55 articles.

1. Enrichment of chips with fibre from a tiger‐nut ( Cyperus esculentus ) milk co‐product at ‘source of fibre foods’ and ‘high fibre content foods’ levels: impact on processing, physico‐chemical and sensory properties

2. Dietary fibre sources in bread: Influence on technological quality

3. Physicochemical and nutritional properties of reduced-caloric density high-fibre breads

4. Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter

5. Consumer liking of refined and whole wheat breads;Bakke A;Sensory and Nutritive Qualities of Food,2007

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1. Foods for Diet-related Disease Prevention and Health Promotion: Sensory Quality and Consumer Acceptance;Sensory Evaluation and Consumer Acceptance of New Food Products;2024-08-14

2. Incorporation of oleaster ( Elaeagnus angustifolia L.) flour into white bread as a source of dietary fibers;Journal of Food Processing and Preservation;2022-09

3. Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour;Nutrients;2021-12-17

4. Use of tea fibers as a source of dietary fiber in wheat flour and bread;Cereal Chemistry;2021-05-21

5. Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions;Nutrients;2020-12-31

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