EFFECT OF PARTICLES SIZE OF SOME CEREAL BRANS ON THE QUALITY OF HIGH FIBER BALADY BREAD

Lignende værker

• Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract
  af: Cheng Li, et al.
  Udgivet: (2024-05-01)
• Synergistic Modification of Steam Explosion Combined with Enzymatic Hydrolysis on Wheat Bran to Improve Dough Properties, Bread Quality, and In Vitro Digestibility
  af: Xiaoxuan Li, et al.
  Udgivet: (2026-04-01)
• Pre-Saturation of Bran as a Strategy for Developing Oat Bran-Enriched Bread
  af: Yun Wu, et al.
  Udgivet: (2025-06-01)
• Screening of Antifungal Lactic Acid Bacteria and Their Impact on the Quality and Shelf Life of Rye Bran Sourdough Bread
  af: Tianyu Mou, et al.
  Udgivet: (2025-04-01)
• THE INFLUENCE OF RICE BRAN ON THE BREAD-MAKING PROPERTIES OF WHEAT FLOUR
  af: Boldina A.A., et al.
  Udgivet: (2016-03-01)