摘要 : Infrared stabilized rice bran (SRB) substitution to white wheat, wheat bran and whole grain wheat breads at the levels of 2.5, 5.0 and 10.0% was evaluated in terms of proximate composition, crumb color, dietary fiber, texture and ... 展开
作者 | Tuncel~ N. B Yilmaz~ N Kocabiyik~ H Uygur~ A. |
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作者单位 | |
期刊名称 | 《Journal of Cereal Science》 |
总页数 | 7 |
语种/中图分类号 | 英语 / S5 |
关键词 | Rice bran Infrared Bread Dietary fiber Sensory Texture |
馆藏号 | N2008EPST0012366 |