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