Reference : Effect of pear, apple and date fibres from cooked fruit by-products on dough performa...
Scientific congresses and symposiums : Poster
Life sciences : Food science
http://hdl.handle.net/2268/168486
Effect of pear, apple and date fibres from cooked fruit by-products on dough performance and bread quality
English
Bchir, Brahim []
Rabetafika, Holy-Nadia mailto [Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle >]
Paquot, Michel mailto [Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle >]
Blecker, Christophe mailto [Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul. >]
7-Apr-2014
Yes
Yes
International
2ème journées Scientifiques de l'Agro-Alimentaire (J.S.A.A. 2014)
du 4 au 7 avril 2014
Association Méditerranéenne des Industries Agro-Alimentaires (A.M.I.A.A.)
Sousse
Tunisie
[en] Flesh fibre concentrate ; Bread, Dough, Farinograph ; Alveograph, Visco-amylograph
Researchers ; Professionals ; Students
http://hdl.handle.net/2268/168486

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