Work

Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality

Year: 2006

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2005.12.013

Authors: M.L. Sudha, R. Vetrimani, K. Leelavathi

Institution: Central Food Technological Research Institute

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W2004915006

FWCI: 7.913

Cites: 19

Cited by: 580

Related to: 8