Physicochemical Properties of Bread Dough and Finished Bread with Added Pectin Fiber and Phenolic Antioxidants
Article first published online: 6 APR 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 3, pages H97–H107, April 2011
How to Cite
Sivam, A. S., Sun-Waterhouse, D., Waterhouse, G. I.N., Quek, S. and Perera, C. O. (2011), Physicochemical Properties of Bread Dough and Finished Bread with Added Pectin Fiber and Phenolic Antioxidants. Journal of Food Science, 76: H97–H107. doi: 10.1111/j.1750-3841.2011.02086.x
- Issue published online: 6 APR 2011
- Article first published online: 6 APR 2011
- MS 20100940 Submitted 8/19/2010, Accepted 1/19/2011.
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