Effects of various brans on quality and volatile compounds of bread
The present study aimed to evaluate the effect of various bran sources, including wheat, barley, and rice, on the quality and volatile compounds of Egyptian ‘balady’ bread (Fino). The protein, fat, and total carbohydrates content of the studied brans ranged from 8.49 to 14.16%, 2.16 to 8.12%, and 34...
| Prif Awduron: | , |
|---|---|
| Fformat: | Erthygl |
| Iaith: | English |
| Cyhoeddwyd: |
Kemerovo State University
2019-06-01
|
| Cyfres: | Foods and Raw Materials |
| Pynciau: | |
| Mynediad Ar-lein: | http://jfrm.ru/issues/1244/1269/ |