Incorporation of oleaster ( Elaeagnus angustifolia L.) flour into white bread as a source of dietary fibers
Author:
Affiliation:
1. Chemical and Metallurgical Engineering Faculty, Food Engineering Department Yildiz Technical University, Davutpasa Campus Istanbul Turkey
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17050
Reference59 articles.
1. Preparation of Fiber and Mineral Enriched Pan Bread by Using Defatted Rice Bran
2. Physical and nutritional properties of oleaster (Elaeagnus angustifolia L.) growing in Turkey;Akbolat D.;Asian Journal of Chemistry,2008
3. Dietary fibre sources in bread: Influence on technological quality
4. Using of hazelnut testa as a source of dietary fiber in breadmaking
5. Use of tea fibers as a source of dietary fiber in wheat flour and bread
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