Quality of bread rolls fortified with date fruit pomace: Structure, proximate composition, staling, and sensory evaluation
This study explored the effect of fortification of bread rolls by a high-fibre dietary ingredient from date fruit pomace. Structure, proximate composition, texture, staling, and sensory quality of bread rolls were studied. Flour fortification with sugar-free pomace (0, 5, 10, 15, and 20 %, w/w) led...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Series: | NFS Journal |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352364625000033 |
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