Pre-hydrated berry pomace in wheat bread: An approach considering requisite water in fiber enrichment

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Details

Original languageEnglish
Article number1600
JournalFoods
Volume9
Publication statusPublished - 2020
Peer-reviewedYes

External IDs

ORCID /0000-0002-1281-5966/work/142248826
Scopus 85106307076
ORCID /0000-0003-1176-7621/work/214455702

Keywords

Keywords

  • pomace, bread, rheology, fiber, texture, sustainability, proofing, dough, water absorption