Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Ivana Kadlčikova"'
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 10, Iss 1, Pp 89-97 (2018)
To elevate dietary fibre content in wheat bread, additions of barley flour were tested (30%) alone, and in combination with 5% or 10% of chestnut and acorn flour. Acorn flour elevated dietary fibre content more effectively than the chestnut flour did
Externí odkaz:
https://doaj.org/article/a80b71cf9b8e470d8aee1356fd09acc6
Publikováno v:
International Journal of Food Studies, Vol 8, Iss 1 (2019)
Additions of barley flour alone or with combination of chestnut and acorn flour (30%; 30+5%; 30+10%) were aimed at increasing the dietary fibre content in wheat bread. In this regard, enhancement by acorn flour elevated the dietary fibre by a greater
Externí odkaz:
https://doaj.org/article/9720dccd87344642887cd434357b967a