Effect of Kohlrabi Peel Powder as a Dietary Fibre Enrichment on Technological, Nutritional, and Sensory Properties of White Bread

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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Bibliographic Details
Main Authors:	İrem Bilge Tek, Suna Dilara Aktas, Aybüke Karaoğlan
Format:	Article
Language:	English
Published:	Hasan Eleroğlu 2025-03-01
Series:	Turkish Journal of Agriculture: Food Science and Technology
Subjects:	dietary fibre peel powder white bread by-products gluten
Online Access:	https://agrifoodscience.com/index.php/TURJAF/article/view/7548
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