The different impact of inulin (soluble fibre)
and apple DF (a mixture of soluble or insoluble fibres) on snack
bar processing (e.g., moisture transfer, stress formation and heat
transfer) might be associated with a difference in the structural
arrangement of the bar base (Itaya, Kobayashi, & Hayakawa,
1995; Zanoni & Peri, 1993).
The different impact of inulin (soluble fibre)
and apple DF (a mixture of soluble or insoluble fibres) on snack
bar processing (e.g., moisture transfer, stress formation and heat
transfer) might be associated with a difference in the structural
arrangement of the bar base (Itaya, Kobayashi, & Hayakawa,
1995; Zanoni & Peri, 1993).
การแปล กรุณารอสักครู่..
