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Influence of the addition of soy product and wheat fiber on rheological,textural, and other quality characteristics of pizza |
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| Authors: | Virginia Glicerina Federica Balestra Francesco Capozzi Marco Dalla Rosa Santina Romani |
| Affiliation: | 1. Interdepartmental Centre for Agri‐Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena (FC), Italy;2. Department of Agri‐Food Science and Technology, Alma Mater Studiorum, University of Bologna, Cesena (FC), Italy |
| Abstract: | |
| Keywords: | fiber physicochemical quality pizza rheology soy texture |