Dietary fibre sources in bread: Influence on technological quality

By E. L. Almeida, Y. Chang, C. Steel. 2013

135 citations recorded by the source corpus.

Subfields: Food Science, Mechanical Engineering, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/7f707f55ab75bca438d0240b3ec6f9288d16c494

How researchers see this paper

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

1. M. Kurek
2. JarosÅaw Wyrwisz

Citations in the corpus

• The application of dietary fiber in bread products. (2015, background): “The DF content could influence the amount of the produced melanoids which are one of the most important indicators of Maillard reactions [28].”