UTILIZATION OF DEFATTED BLACK RICE BRAN IN WHEAT BREAD PREPARATION FOR ENHANCING NUTRITIONAL AND FUNCTIONAL PROPERTIES
This study was carried out to produce bread fortified with defatted black rice bran (DBRB). The effect of incorporation of DBRB at different levels (5, 10, 15 and 20 %) on the quality characteristics of bread including rheological properties, sensory attributes, chemical composition and minerals wer...
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| Principais autores: | , |
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| Format: | Artigo |
| Sprog: | Árabe |
| Udgivet: |
Mansoura University, Faculty of Agriculture
2016-02-01
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| Serier: | Journal of Food and Dairy Sciences |
| Fag: | |
| Online adgang: | https://jfds.journals.ekb.eg/article_42819_5aad9e388e0efad645bbcaa07604362b.pdf |
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