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...

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Dades bibliogràfiques
Autors principals:	Marianna Raczyk, Bartosz Kruszewski, Dorota Michałowska
Format:	Article
Idioma:	English
Publicat:	MDPI AG 2021-07-01
Col·lecció:	Molecules
Matèries:	coconut flour chestnut flour dietary fibre protein wheat bread texture
Accés en línia:	https://www.mdpi.com/1420-3049/26/15/4641

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