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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מידע ביבליוגרפי

Principais autores:	Nessrien Yasin, H. Ezz-El-Arab, M. Gadallah, Hemat El-sheshetawy, I. Rizk
פורמט:	Artigo
שפה:	Árabe
יצא לאור:	Mansoura University, Faculty of Agriculture 2016-04-01
סדרה:	Journal of Food and Dairy Sciences
נושאים:	Wheat Flour rice bran protein concentrate tomato seed protein concentrate Pan bread quality properties
גישה מקוונת:	https://jfds.journals.ekb.eg/article_42981_05b7873115c03902ab34046abcd3c2f8.pdf
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!