Đang chuẩn bị liên kết để tải về tài liệu:
Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and buns
Đang chuẩn bị nút TẢI XUỐNG, xin hãy chờ
Tải xuống
The main aim of this study was to explore the possibility of producing a fiber-enriched pan bread and buns using psyllium husk, coarse wheat bran and fine wheat bran fractions to the white wheat flour, so that these products have either similar or even softer crumb properties than the bread or buns made from wholegrain wheat flour. |