Zobrazeno 1 - 1
of 1
pro vyhledávání: ''
Publikováno v:
Sözer, N, Cicerelli, L, Heiniö, R-L & Poutanen, K 2014, ' Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits ', Journal of Cereal Science, vol. 60, no. 1, pp. 105-113 . https://doi.org/10.1016/j.jcs.2014.01.022
Biscuits contain high amount of fat and sugar thus having high calorie but low nutrient density. Wheat bran is a good source of dietary fibre (DF) and protein and is thus a good candidate for nutritional enrichment of cereal foods. The aim of this st