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oat fiber powder

10/29/2018 / By Ralph Flores

Using response surface methodology to optimize the particle size of oat fiber powder in the production of wheat bread rolls

Researchers from the Warsaw University of Life Sciences have found that using response surface methodology (RSM) can influence the flour replacement property and particle size of oat fiber powder in wheat bread rolls. The study was published in CyTA – Journal of Food. There is little scientific literature on how the size of oat fiber particles can […]

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