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...
-д хадгалсан:
| Үндсэн зохиолчид: | , , |
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| Формат: | Artigo |
| Хэл сонгох: | Árabe |
| Хэвлэсэн: |
Mansoura University, Faculty of Agriculture
2010-02-01
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| Цуврал: | Journal of Food and Dairy Sciences |
| Онлайн хандалт: | https://jfds.journals.ekb.eg/article_82089_f8d9942c179a79b6bef690c90a749b9a.pdf |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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