Physico-chemical and sensory properties of bread enriched with lemon pomace fiber
Lemon fiber (LF) was extracted from lemon pomace and incorporated into bread. The results showed that the hardness of bread increased with the increase of LF substitution (0-9%), but the cohesiveness, springiness, and specific volume decreased with the fiber substitution. Both Peleg-Normand and Wiec...
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| Format: | Artikel |
| Sprache: | English |
| Veröffentlicht: |
Czech Academy of Agricultural Sciences
2015-04-01
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| Schriftenreihe: | Czech Journal of Food Sciences |
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| Online Zugang: | https://cjfs.agriculturejournals.cz/artkey/cjf-201502-0012_physico-chemical-and-sensory-properties-of-bread-enriched-with-lemon-pomace-fiber.php |