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pro vyhledávání: '"Ewa Kacprzyk"'
Publikováno v:
Acta Agrophysica, Vol 25, Iss 1, Pp 73-84 (2018)
The effect of apple, pea, oat and psyllium fibre on texture and moisture content of wheat bread during storage was investigated. Dietary fibre was added in amounts of 2, 4 and 6%, respectively. Protein content, acidity, baking loss, volume and porosi
Externí odkaz:
https://doaj.org/article/f041b0095aae4ed886033758535481b2
Publikováno v:
Acta Agrophysica, Vol 25, Iss 1, Pp 73-84 (2018)
The effect of apple, pea, oat and psyllium fibre on texture and moisture content of wheat bread during storage was investigated. Dietary fibre was added in amounts of 2, 4 and 6%, respectively. Protein content, acidity, baking loss, volume and porosi