High-fiber, noncaloric flour substitute for baked foods. Alkaline peroxide-treated lignocellulose in chocolate cake

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Bibliographic Details
Published in:	Cereal chemistry Vol. 66; no. 3; pp. 209 - 213
Main Authors:	jasberg, B.K, Gould, J.M, Warner, K
Format:	Journal Article
Language:	English
Published:	St. Paul, MN American Association of Cereal Chemists 01-05-1989
Subjects:	ABSORCION ABSORPTION ADDITIF ALIMENTAIRE ADITIVOS ALIMENTARIOS AGUA ALKALI TREATMENT ANALISIS ORGANOLEPTICO ANALYSE ORGANOLEPTIQUE Biological and medical sciences CAKES CALIDAD CALORIFIC VALUE Cereal and baking product industries CONTENIDO DE FIBRAS EAU FIBRE CONTENT FOOD ADDITIVES Food industries Fundamental and applied biological sciences. Psychology GATEAU HYDROGEN PEROXIDE ORGANOLEPTIC ANALYSIS PAILLE DE BLE PAJA DE TRIGO PASTELES PEROXIDO DE HIDROGENO PEROXYDE D'HYDROGENE QUALITE QUALITY TENEUR EN FIBRES TRAITEMENT AUX ALCALIS TRATAMIENTO ALCALINO VALEUR CALORIQUE VALOR CALORICO VOLUME VOLUMEN WATER WHEAT STRAW Complementation Dietary fiber Use Cake
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Bibliography:	8926862 Q02 Q05
ISSN:	0009-0352 1943-3638