Denis Ocen
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People`s Republic of China
Xueming Xu
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People`s Republic of China
PDF Fulltext XML References Citation
How to cite this article
Denis Ocen and Xueming Xu, 2013. Effect of Citrus Orange (Citrus sinensis) By-product Dietary Fiber
Preparations on the Quality Characteristics of Frozen Dough Bread. American Journal of Food Technology, 8: 43-53.
DOI: 10.3923/ajft.2013.43.53
URL: https://scialert.net/abstract/?doi=ajft.2013.43.53
DOI: 10.3923/ajft.2013.43.53
URL: https://scialert.net/abstract/?doi=ajft.2013.43.53