Extensional flow behaviour of natural fibre-filled dough and its relationship with structure and properties
There is an increasing awareness about the role of fibres as multifunctional substances, positively affecting the activity of the human body. From the structural point of view, insoluble fibres are known to have a strong impact on food texture. This work is part of a broader project aimed at underst...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2010
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.5/2432 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/2432 |