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...
Tallennettuna:
| Päätekijät: | , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI AG
2025-11-01
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| Sarja: | Applied Sciences |
| Aiheet: | |
| Linkit: | https://www.mdpi.com/2076-3417/15/23/12591 |
| Tagit: |
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