Comparison of the Rheological Behavior of Fortified Rye–Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product
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DOI: 10.3390/foods12030559
Abstract: This study was focused on the replacement of the part of the flour (10% w/w) in rye–wheat bread with three different botanical origin powders with a high dietary fiber content (buckwheat hulls, beetroot and flax… read more here.
Keywords: rye wheat; beetroot flax; wheat; buckwheat ... See more keywords