The Effect of Nut Oil Cakes on Selected Properties of Enriched Wheat Bread and Their Changes During Storage
The aim of this study was to evaluate selected parameters during storage of wheat bread enriched with hazelnut oil cake (HOC) or walnut oil cake (WOC) at levels of 5%, 10%, and 15%. Bread volume and specific volume, chemical composition, crumb moisture, crumb color in the CIE L*a*b* space, crumb tex...
में बचाया:
| मुख्य लेखकों: | , |
|---|---|
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
MDPI AG
2025-11-01
|
| श्रृंखला: | Applied Sciences |
| विषय: | |
| ऑनलाइन पहुंच: | https://www.mdpi.com/2076-3417/15/23/12591 |
| टैग: |
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
|