The effects of dietary fibre addition on the quality of common cereal products

By M. Foschia, D. Peressini, A. Sensidoni, C. Brennan. 2013

265 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/268c04185a1906514a95ffd4119ef07216e099d5

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. Cristian Torres‐León
2. Liliana Serna-Cock
3. E. García-Gonzales

Citations in the corpus

• Agro-industrial potential of the mango peel based on its nutritional and functional properties (2016, background): “Fiber with antioxidant activity can also be used as a stabilizing ingredient in fatty food products, as it can reduce oxidation and extend the shelf life of the product.((47))”