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- W757744600 abstract "A study was undertaken to examine the effect of the addition of dietary fiber on quality attributes of cakes during 12-days storage period at . Moisture content, degree of gelatinization and hardness determinations were carried out. Addition of dietary fiber increased water holding capacity and decreased hardness and staling rate. Crumb color and sensory quality of cakes with and without dietary fiber was not significantly different." @default.
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- W757744600 date "1990-01-01" @default.
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- W757744600 title "Effect of the Addition of Dietary Fiber on Satling of Cakes" @default.
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