EFFECT OF CHICORY (CICHORIUM INTYBUS L) ROOT PULP ADDITION ON THE FUNCTIONAL PROPERTIES OF WHITE BREAD.

Joseline Felix-Minnaar

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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EFFECT OF CHICORY (CICHORIUM INTYBUS L) ROOT PULP ADDITION ON THE FUNCTIONAL PROPERTIES OF WHITE BREAD.

Joseline Felix-Minnaar ¹

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Joseline Felix-Minnaar. EFFECT OF CHICORY (CICHORIUM INTYBUS L) ROOT PULP ADDITION ON THE FUNCTIONAL PROPERTIES OF WHITE BREAD.. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/effect-of-chicory-cichorium-intybus-l-root-pulp-addition-on-the-functional-prope?lang=en>. Acesso em: 16 Out. 2026. Copy citation

Joseline Felix-Minnaar, 2022, EFFECT OF CHICORY (CICHORIUM INTYBUS L) ROOT PULP ADDITION ON THE FUNCTIONAL PROPERTIES OF WHITE BREAD.. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/effect-of-chicory-cichorium-intybus-l-root-pulp-addition-on-the-functional-prope?lang=en>. Copy citation

Joseline Felix-Minnaar. (2022, May). EFFECT OF CHICORY (CICHORIUM INTYBUS L) ROOT PULP ADDITION ON THE FUNCTIONAL PROPERTIES OF WHITE BREAD.. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Joseline Felix-Minnaar, EFFECT OF CHICORY (CICHORIUM INTYBUS L) ROOT PULP ADDITION ON THE FUNCTIONAL PROPERTIES OF WHITE BREAD.. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/effect-of-chicory-cichorium-intybus-l-root-pulp-addition-on-the-functional-prope?lang=en Copy citation

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¹ Dept of Food Technology, Cape Peninsula University of Technology

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Food Processing

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