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Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran
In this work the effect of bran addition (5 %, 10 %, 15 %, 20 %, 25 %, 30 %) on sensory, nutritional and mechanical properties of bread made from a durum wheat semolina enriched with selenium (cultivar PR22D89) was addressed; traditional and whole-meal bread from the same cultivar PR22D89, without a...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2015
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4837703/ https://ncbi.nlm.nih.gov/pubmed/27162413 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2053-3 |
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