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Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread
This paper presents the analyses of the effect of fiber additives on volatile organic compounds in bread. The bread was baked from wheat flour with the addition of 3% of fruit fiber, following common procedures. After baking, volatile organic compounds contained in the control bread and breads suppl...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8073101/ https://www.ncbi.nlm.nih.gov/pubmed/33923662 http://dx.doi.org/10.3390/s21082812 |