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Development of a low-fat, high-fibre snack: effect of bran particle sizes and processing conditions
The influence of fine and medium wheat bran (WB) particle sizes on process and quality parameters of a cereal fried dough (magwinya) was investigated. Magwinya is a snack that resembles, but different from doughnut and it is commonly consumed in most Sub-Saharan African countries. The effect of WB,...
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| 出版年: | Heliyon |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6431739/ https://ncbi.nlm.nih.gov/pubmed/30957045 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2019.e01364 |
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