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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...

Бүрэн тодорхойлолт

-д хадгалсан:
Номзүйн дэлгэрэнгүй
Үндсэн зохиолчид: Rasha Maawad, M. Abou- Raya, M. Hussein
Формат: Artigo
Хэл сонгох:Árabe
Хэвлэсэн: Mansoura University, Faculty of Agriculture 2010-02-01
Цуврал:Journal of Food and Dairy Sciences
Онлайн хандалт:https://jfds.journals.ekb.eg/article_82089_f8d9942c179a79b6bef690c90a749b9a.pdf
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