Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties

This study was carried out to investigate the effect of partial supplementation of wheat flour with different ratio of rice bran or tomato seed protein concentrate on quality parameters of pan bread. It was used to supplement wheat flour under levels 5, 10 and 15% for rice bran protein concentrate (...

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Hlavní autoři:	Nessrien Yasin, H. Ezz-El-Arab, M. Gadallah, Hemat El-sheshetawy, I. Rizk
Médium:	Artigo
Jazyk:	Árabe
Vydáno:	Mansoura University, Faculty of Agriculture 2016-04-01
Edice:	Journal of Food and Dairy Sciences
Témata:	Wheat Flour rice bran protein concentrate tomato seed protein concentrate Pan bread quality properties
On-line přístup:	https://jfds.journals.ekb.eg/article_42981_05b7873115c03902ab34046abcd3c2f8.pdf
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!