Evaluation of the Effect of Sodium Stearoyl-2-lactylate Emulsifier, Xylanase Enzyme, and Alcoholic Sugar Sorbitol on the Quality of Wheat Bran Bread
Introduction Bran-enriched bread is a source of dietary fibers and other nutritional compounds; However, wheat bran also contains phytic acid, asparagine, a high ratio of insoluble to soluble fiber, insoluble arabinoxylans, and glutathione that cause nutritional and technological problems in the pro...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ferdowsi University of Mashhad
2023-09-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Subjects: | |
| Online Access: | https://ifstrj.um.ac.ir/article_42236_e5f4fe5fae2741eb29fd98fc8861376f.pdf |