Enrichment of bread dough with dietary fibers: A rheological and thermal study

Douiri, Sabrine; Dhouib, Wala; Danthine, Sabine; Blecker, Christophe; Attia, Hamadi; Ghorbel, Dorra

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Enrichment of bread dough with dietary fibers: A rheological and thermal study

Douiri, Sabrine; Dhouib, Wala; Danthine, Sabine et al.

2018 • 6è Journées scientifiques de l'Agro-Alimentaire

Editorial reviewed

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https://hdl.handle.net/2268/224928

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Disciplines :

Food science

Author, co-author :

Douiri, Sabrine

Dhouib, Wala

Danthine, Sabine ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH

Blecker, Christophe ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH

Attia, Hamadi

Ghorbel, Dorra

Language :

English

Title :

Enrichment of bread dough with dietary fibers: A rheological and thermal study

Publication date :

20 March 2018

Event name :

6è Journées scientifiques de l'Agro-Alimentaire

Event organizer :

Association Méditerranéenne de l'Agroalimentaire

Event place :

Sousse, Tunisia

Event date :

du 18 au 21 mars 2018

Audience :

International

Peer reviewed :

Editorial reviewed

Available on ORBi :

since 12 June 2018

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