dietary fibre

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1
Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies.
Föste, Maike;Verheyen, Christoph;Jekle, Mario;Becker, Thomas;
2020 Food chemistry DOI: S0308-8146(19)31566-... 362 views
2
Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets.
Verma, Arun K;Rajkumar, V;Kumar, Suman;
2019 Journal of food science and technology DOI: 10.1007/s13197-019-0... 213 views

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Food chemistry
ISSN: 1873-7072 1,075 views
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food technology rheology water firmness goat meat nuggets pseudocereals textural property