High-fiber, noncaloric flour substitute for baked foods. Effects of alkaline peroxide-treated lignocellulose on dough properties

High-fiber, noncaloric flour substitute for baked foods. Effects of alkaline peroxide-treated lignocellulose on dough properties

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Cereal chemistry 1989-05, Vol.66 (3), p.205-209
Hauptverfasser: JASBERG, B. K, GOULD, J. M, WARNER, K, NAVICKIS, L. L
Format: Artikel
Sprache:eng
Schlagworte:
absorcion
absorption
additif alimentaire
aditivos alimentarios
agua
alkali treatment
Biological and medical sciences
ble
bread
calidad
calorific value
Cereal and baking product industries
contenido de fibras
eau
farine
fibre content
flours
food additives
Food industries
Fundamental and applied biological sciences. Psychology
harinas
hydrogen peroxide
lignocellulose
lignocelulosa
pain
pan
peroxido de hidrogeno
peroxyde d' hydrogene
qualite
quality
teneur en fibres
traitement aux alcalis
tratamiento alcalino
trigo
valeur calorique
valor calorico
volume
volumen
water
wheats
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:
ISSN:0009-0352
1943-3638