Effect of soluble dietary fibre from barley on the rheology, water mobility and baking quality of wheat flour dough
V.P.N. Prasadi, Iris J. Joye
Topics & Concepts
RheologyAbsorption of waterFood scienceBread makingChemistryWheat flourGlutenDietary fibreBarley flourMaterials scienceComposite materialFood composition and propertiesPolysaccharides Composition and Applicationsbiodegradable polymer synthesis and properties