Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Dick I. Gernah"'
Publikováno v:
Food and Nutrition Sciences. :43-48
The effect of rice bran supplementation on some physico-chemical and sensory properties of wheat bread was determined. Blends of wheat flour and rice bran (95:5, 90:10 and 85:15) were used to bake bread with 100% wheat flour as control. Thereafter, p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2cac25679f9880536c1ff325fff1b2df
https://doi.org/10.4236/fns.2013.49a2007
https://doi.org/10.4236/fns.2013.49a2007
Publikováno v:
Food and Nutrition Sciences. :270-275
The effect of Moringa oleifera leaf powder supplementation on some physico-chemical and sensory properties of wheat bread was determined. Bread was prepared from varying proportions of 100%, 99%, 98%, 97%, 96% and 95% wheat flour supplemented with 0%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f181dac8cb9d27e8ffebc3207f22e6c0
https://doi.org/10.4236/fns.2013.43036
https://doi.org/10.4236/fns.2013.43036