Wholegrain Durum Wheat Bread Fortified With Citrus Fibers: Evaluation of Quality Parameters During Long Storage

Volume: 6
Published: Feb 13, 2019
Abstract
The aim of this work was to evaluate the effect of the addition of citrus fibres, from blood orange and lemon peels to produce a functional durum wheat bread. Breads fortified in fibre were packaged under a modified atmosphere (MAP) and stored at 25°C up to 120 days. No significant differences were observed with respect to the specific volume and weight, internal structure, pH and titratable acidity among the bread samples obtained using...
Paper Details
Title
Wholegrain Durum Wheat Bread Fortified With Citrus Fibers: Evaluation of Quality Parameters During Long Storage
Published Date
Feb 13, 2019
Volume
6
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