Autor:	Yosef Dror, Reuben Vaida, Ephraim Rimon
Rok vydání:	2020
Předmět:	Ingredient Absorption of water Malpractice digestive oral and skin physiology food and beverages Dietary fiber Business Food science
Zdroj:	Whole-Wheat Bread for Human Health ISBN: 9783030398224
DOI:	10.1007/978-3-030-39823-1_22
Popis:	Isolated dietary fiber products increase the water absorption capacity in the bakery products and enable water marketing at the bread price. Such an ingredient increases the dietary fiber content in the “light bread” without the plethora of the anti-oxidants and the related compounds. Such misleading of the public enabled by the false regulations of the dietary labeling that does not define isolated dietary fiber as foreign material.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::cedf9e9d63107069cde447f718fe192c https://doi.org/10.1007/978-3-030-39823-1_22 Zobrazit plný text záznamu