Optimization of durum wheat bread enriched with bran

An attempt is made in this study to balance the nutritional and sensory quality of bread. In particular, the formulation of a functional durum wheat bread enriched with bran at high concentration has been developed. Organogel concentration and bran particle size have been used as process variables f...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Food Sci Nutr
Egile Nagusiak: Saccotelli, Maria A., Conte, Amalia, Burrafato, Krystel R., Calligaris, Sonia, Manzocco, Lara, Del Nobile, Matteo A.
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: John Wiley and Sons Inc. 2016
Gaiak:
Original Research
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC5448379/
https://ncbi.nlm.nih.gov/pubmed/28572958
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.448
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