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EFFECT OF FLOUR , FIBER , AND PHYTASE ON VOLATILE EXTRACT COMPOSITION AND SENSORY PERCEPTION OF BREAD
To be well accepted, bread with increased nutritional quality must be characterised by a good flavour. This work aimed at investigating the effect of nutritional ingredients like flour, inulin and… Expand
X-Ray micro-tomography to describe the internal microstructure of agglomerates of cereal powders
Aims Agglomerated food powders are made from native particles which are assembled by capillary bridges to form consolidated grains after drying. The present investigation aims at a better… Expand