摘要 : To explore the potentiality of cereal brans for preparation of fiber enriched pasta, various cereal brans (Wheat, Rice, Barley and Oat) were added at 0, 5, 10, 15, 20 and 25 per cent to durum wheat semolina. The effect of cereal b... 展开
作者 | Gurkirat Kaur~ Savita Sharma~ Nagi~ H. P. S Dar~ B. N. |
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作者单位 | |
期刊名称 | 《Journal of Food Science and Technology》 |
总页数 | 8 |
语种/中图分类号 | en / TS2 |
关键词 | BARLEY BRAN CEREAL BRAN FIBRE OAT BRAN OATS PASTA QUALITY RICE RICE BRAN SENSORY PROPERTIES WHEAT WHEAT BRAN BARLEY FIBRE Cereals and bakery products Other bakery and cereal products |
馆藏号 | N2008EPST0008794 |