Interactions of wheat macromolecules and fibres from fruit processing by-products using model systems and the application example muffin
By-products of fruit, cereal and vegetable processing are often regarded as waste while they contain significant amounts of dietary fibre and phytochemicals that can positively contribute to the human diet when reused as food ingredient. The application of fibre from by-products in baked goods could...
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| Format: | Doctoral Thesis |
| Language: | English |
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Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden
2018
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| Online Access: | http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-236401 http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-236401 http://www.qucosa.de/fileadmin/data/qucosa/documents/23640/Struck_Diss_2018.pdf |