date:Aug 01, 2012
of fibres become available, and with the increased consumer awareness for healthier diets, new research must endeavour to understand the ways in which fibre may be used to improve the quality, acceptability and nutritional characteristics of baked products rich in fibre.
Source:Food Science ＆Technology
Published online ahead of print, doi:10.1016/j.tifs.2012.06.004
Recent advances in the development of high-fibre baked products
Authors: Anastasia Ktenioudaki, Eimear Gallagher,