| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6377889 | Journal of Cereal Science | 2013 | 8 Pages |
Abstract
⺠We studied bread formulations that include a source of dietary fibre (bran). ⺠Different bran fractions (different composition and particle sizes) are added to bread. ⺠All bran fractions affect bread properties at different levels of analysis. ⺠Bran fractions affect molecular mobility, as showed by an additional 1H T2 population.
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Authors
Elena Curti, Eleonora Carini, Greta Bonacini, Giovanni Tribuzio, Elena Vittadini,