Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Meriem Zaddem"'
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100327- (2024)
What bran contains valuable molecules having high nutritional value. However, the characteristic dark color and the poor functional properties of this material make its use as an ingredient in foods very limited. Thus, to improve its potential applic
Externí odkaz:
https://doaj.org/article/246d73ad17ba4309b2cb3604f6ed36e4
Publikováno v:
International Journal of Food Science & Technology. 53:254-261
Summary In this work, we applied a nonintrusive measurement method based on the Red–Green–Blue (RGB) image analysis system to study the segregation and percolation in a mixture of white wheat flour and bleached wheat bran. This method intended to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a07754de391c384e786f545a5fe6843
https://doi.org/10.1111/ijfs.13581
https://doi.org/10.1111/ijfs.13581
Publikováno v:
Food Weekly News; 6/13/2024, p199-199, 1p
Publikováno v:
International Journal of Food Science & Technology; Jan2018, Vol. 53 Issue 1, p254-261, 8p
Autor:
Zaddem, Meriem
L’incorporation du son de blé dans une farine de blé dans le but d’augmenter sa valeur nutritionnelle cause des problèmes dans l’industrie boulangère, car cette incorporation change les propriétés rhéologique et colorimétrique de la pâ
Externí odkaz:
http://www.theses.ulaval.ca/2014/30637/30637.pdf
