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Effect of incorporating potato dietary fibre to wheat dough on the quality of baked rolls Cover

Effect of incorporating potato dietary fibre to wheat dough on the quality of baked rolls

Acta Chimica Slovaca
Volume 9 (2016): Issue 1 (April 2016)
By: Michaela Lauková,  Zlatica Kohajdová and  Jolana Karovičová  
Open Access
|Jun 2016

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DOI: https://doi.org/10.1515/acs-2016-0003 | Journal eISSN: 1339-3065 | Journal ISSN: 1337-978X
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Language: English
Page range: 14 - 18
Published on: Jun 8, 2016
Published by: Slovak University of Technology in Bratislava
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
dietary fibre,
potato,
rheology,
dough
Related subjects:
Chemistry,
Chemistry, other

© 2016 Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová, published by Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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