Dietary fibre enzymatic treatment: a way to improve the rheological properties of high‐fibre‐enriched dough. (1st August 2013)

Record Type:: Journal Article
Title:: Dietary fibre enzymatic treatment: a way to improve the rheological properties of high‐fibre‐enriched dough. (1st August 2013)
Main Title:: Dietary fibre enzymatic treatment: a way to improve the rheological properties of high‐fibre‐enriched dough
Authors:: Marti, Alessandra
Bottega, Gabriella
Casiraghi, Maria C.
Faoro, Franco
Iametti, Stefania
Pagani, Maria A.
Abstract:
Is Part Of:: International journal of food science & technology. Volume 49:Number 1(2014:Jan.)
Journal:: International journal of food science & technology
Issue:: Volume 49:Number 1(2014:Jan.)
Issue Display:: Volume 49, Issue 1 (2014)
Year:: 2014
Volume:: 49
Issue:: 1
Issue Sort Value:: 2014-0049-0001-0000
Page Start:: 305
Page End:: 307
Publication Date:: 2013-08-01
Subjects:: Food industry and trade -- Periodicals
664
Journal URLs:: http://www.blackwell-synergy.com/servlet/useragent?func=showIssues&code=ifs&close=1996#C1996 ↗
http://onlinelibrary.wiley.com/ ↗
DOI:: 10.1111/ijfs.12293 ↗
Languages:: English
ISSNs:: 0950-5423
Deposit Type:: Legaldeposit
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗
Physical Locations:: British Library DSC - 4542.253200
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Ingest File:: 3601.xml