Development of wheat bread added with insoluble dietary fiber from ginseng residue and effects on physiochemical properties, in vitro adsorption capacities and starch digestibility

Publication date: September 2021Source: LWT, Volume 149Author(s): Guihun Jiang, Xiaoyu Feng, Zhaogen Wu, Shanji Li, Xuesong Bai, Chen Zhao, Kashif Ameer
Source: LWT Food Science and Technology - Category: Food Science Source Type: research