摘要 : The potential of infrared stabilized rice bran (SRB) as an ingredient in cracker formulation in terms of nutritional, sensory, and textural attributes was evaluated. Crackers were supplemented with infrared SRB at the rate of 2.5,... 展开
作者 | Yilmaz~ N Tuncel~ NB Kocabiyik~ H |
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作者单位 | |
期刊名称 | 《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 |
总页数 | 7 |
语种/中图分类号 | 英语 / R15 |
关键词 | Rice bran Cracker B vitamins Dietary fiber Phytate Sensory |
馆藏号 | N2007EPST0002587 |