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Physicochemical Properties of Bread Dough and Finished Bread with Added Pectin Fiber and Phenolic Antioxidants

✍ Scribed by Anusooya S. Sivam; Dongxiao Sun-Waterhouse; Geoffrey I.N. Waterhouse; SiewYoung Quek; Conrad O. Perera

Book ID: 111406821
Publisher: Institute of Food Technologists
Year: 2011
Tongue: English
Weight: 910 KB
Volume: 76
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1750-3841.2011.02086.x

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