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EFFECT OF SOME ADDITIVES TO PRODUCE LOW CALORIE BREAD

This study was designed to produce healthy pan bread supplemented with plant nutritional sources rich in fiber. The investigated sources used for supplementation were fine wheat bran, faba bean hulls, dried pea hulls, and brown rice to obtain healthy pan bread. The statistical analysis of the organo...

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Autors principals: Rasha Maawad, M. Abou- Raya, M. Hussein
Format: Artigo
Idioma:Árabe
Publicat: Mansoura University, Faculty of Agriculture 2010-02-01
Col·lecció:Journal of Food and Dairy Sciences
Accés en línia:https://jfds.journals.ekb.eg/article_82089_f8d9942c179a79b6bef690c90a749b9a.pdf
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