Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Hanna Paschke"'
Autor:
Agnieszka Makowska, Dorota Cais-Sokolińska, Agnieszka Waśkiewicz, Grzegorz Tokarczyk, Hanna Paschke
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 2, Pp 154-159 (2016)
Corn snacks containing 0, 3, 5, and 10% of nanofiltered whey powder, obtained from the raw material of 12 and 14% moisture contents were analysed. Colour, texture, sensory properties, protein, available lysine, and acrylamide contents were determined
Externí odkaz:
https://doaj.org/article/14d73e0aa5c6473785543179ba326e41
Publikováno v:
Journal of Food Science and Technology
The goal was to assess the effects of partial replacement of wholemeal rye flour with 30%, 40% and 50% of the high-fibre rye flour (HFRF) on nutritional quality and sensory and physicochemical characteristics of breads. The HFRF supplemented breads (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2bc02098b6e0ac35f86e7481516b0ff6
https://doi.org/10.1007/s13197-019-04050-8
https://doi.org/10.1007/s13197-019-04050-8
Publikováno v:
Acta Scientiarum Polonorum Technologia Alimentaria. 17:149-157
BACKGROUND Many studies have demonstrated the potential health benefits of consuming more high-fibre cereal-based food products. Therefore, there is a need to discover new ways to improve the overall nutritional balance of refined cereal products and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3ce394f81ee60d6268025787113d1c6
https://doi.org/10.17306/j.afs.0559
https://doi.org/10.17306/j.afs.0559