Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Rajen S. Mehta"'
Autor:
Rajen S. Mehta, Rajen Mehta
Publikováno v:
Food Texture Design and Optimization
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd946ef8fcda2a88465c14a4c07ecbf7
https://doi.org/10.1002/9781118765616.ch10
https://doi.org/10.1002/9781118765616.ch10
The properties of different fibers were used to control characteristics of several foods. When bread total dietary fiber (TDF) was increased to 2.5 g/50 g serving, only one oat fiber was used. However, at 11 g, five fiber sources were needed includin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca2686de55673161a8551b52f71aac91
https://doi.org/10.1016/b978-1-891127-61-8.50028-5
https://doi.org/10.1016/b978-1-891127-61-8.50028-5