Changes of the dough rheological properties influenced by addition of potato fibre
Fibre is an important component of diet and nutrition and is one of the groups of biologically important substances consumed in insufficient quantity. One possibility to increase its intake is to enrich with fibre the food consumed in significant quantities, such as bread and pastries. The aim of th...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2014-02-01
|
| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/371 |