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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:J Food Sci Technol
Egile Nagusiak: Previtali, Maria Assunta, Mastromatteo, Marcella, Conte, Amalia, De Vita, Pasquale, Ficco, Donatella Bianca Maria, Del Nobile, Matteo Alessandro
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Springer India 2015
Gaiak:
Original Article
Sarrera elektronikoa: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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