Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread

Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread

Wheat bread, produced by the single-phase method, is a common food consumed all over the world. Due to changes in lifestyle and nutritional trends, alternative raw materials are sought to increase the nutritional value and improve the taste of daily consumed products. Additionally, customers seek a...

書目詳細資料
Main Authors:	Marianna Raczyk, Bartosz Kruszewski, Dorota Michałowska
格式:	Article
語言:	English
出版:	MDPI AG 2021-07-01
叢編:	Molecules
主題:	coconut flour chestnut flour dietary fibre protein wheat bread texture
在線閱讀:	https://www.mdpi.com/1420-3049/26/15/4641

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