The Effect of Fiber Addition on Wheat Bread Staling

Bread is a staple grain product that many consumers eat every day [...]

Bibliographic Details
Main Authors:	Ewa Ostrowska-Ligȩza, Monika Miernicka, Agata Górska, Joanna Bryś, Rita Brzezińska, Magdalena Wirkowska-Wojdyła
Format:	Article
Language:	English
Published:	MDPI AG 2022-09-01
Series:	Biology and Life Sciences Forum
Subjects:	bread differential scanning calorimetry fiber
Online Access:	https://www.mdpi.com/2673-9976/18/1/33

Internet

https://www.mdpi.com/2673-9976/18/1/33