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Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough
Arabic bread (khubuz) made from white flour is the staple food in the Arabic countries but has now become popular all over the world. A different approach of producing high fiber bread with improved quality can be produced using white flour with added mill fractions, but the addition of mill fractio...
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| Publicado en: | Int J Food Sci |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Hindawi
2020
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7787796/ https://ncbi.nlm.nih.gov/pubmed/33457400 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2020/8867402 |
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