| Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints | |
| Arslan, Muhammad[1]; Rakha, Allah[2]; Zou Xiaobo[3]; Mahmood, Muhammad Arsalan[4] | |
| 刊名 | TRENDS IN FOOD SCIENCE & TECHNOLOGY
 |
| 2019 | |
| 卷号 | 83页码:194-202 |
| 关键词 | Celiac disease Crumb staling Dietary fiber Hydrocolloids Pseudo-cereals |
| ISSN号 | 0924-2244 |
| DOI | http://dx.doi.org/10.1016/j.tifs.2018.11.011 |
| URL标识 | 查看原文 |
| 收录类别 | SCI(E) ; EI |
| WOS记录号 | WOS:000456752700017 |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/5324271 |
| 专题 | 江苏大学 |
| 作者单位 | 1.[1]Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China. 2.[2]Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad, Pakistan. 3.[3]Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China. 4.[4]Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad, Pakistan. |
| 推荐引用方式 GB/T 7714 | Arslan, Muhammad[1],Rakha, Allah[2],Zou Xiaobo[3],et al. Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints[J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY,2019,83:194-202. |
| APA | Arslan, Muhammad[1],Rakha, Allah[2],Zou Xiaobo[3],&Mahmood, Muhammad Arsalan[4].(2019).Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints.TRENDS IN FOOD SCIENCE & TECHNOLOGY,83,194-202. |
| MLA | Arslan, Muhammad[1],et al."Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints".TRENDS IN FOOD SCIENCE & TECHNOLOGY 83(2019):194-202. |
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