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Agricultural and Food SciencesChemistry

Effect of dietary fibre on dough rheology and bread quality

M. Gómez, F. Ronda, C. Blanco, P. Caballero, Arancha Apesteguía

2003EUROPEAN FOOD RESEARCH AND TECHNOLOGY

DOI: 10.1007/s00217-002-0632-9

Abstract

Abstract is not available.

Citation format

GÓMEZ, M., et al. Effect of dietary fibre on dough rheology and bread quality. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2003, 216: 51–56.