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Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products

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Academic year: 2020

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Figure

Table 1. Effects of fibre addition on some farinograph parameters of wheat flour
Figure 1. The effect of fiber on specific volume (vertical colums indicate the  0,95 confidence intervals)
Table 2. Tukey’s test – comparing the firmness of products with different kinds of fibre
Figure 4. The projection of variables into the factor plane – PCA

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