Effect of Kohlrabi Peel Powder as a Dietary Fibre Enrichment on Technological, Nutritional, and Sensory Properties of White Bread
The addition of dietary fibres (DF) obtained from by-products into bread is an attractive way to enhance consumers’ fibre consumption while simultaneously reducing waste from by-products. This study aimed to examine the viability of replacing kohlrabi peel powder (KPP) into white bread at levels ran...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2025-03-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | https://agrifoodscience.com/index.php/TURJAF/article/view/7548 |
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