Effect of dietary fibre on dough rheology and bread quality

  1. Gómez, M.
  2. Ronda, F.
  3. Blanco, C.A.
  4. Caballero, P.A.
  5. Apesteguía, A.
Journal:
European Food Research and Technology

ISSN: 1438-2377

Year of publication: 2003

Volume: 216

Issue: 1

Pages: 51-56

Type: Article

DOI: 10.1007/S00217-002-0632-9 GOOGLE SCHOLAR
Data source: Scopus