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pro vyhledávání: '"Sajida Azhar"'
Autor:
Mehwish Zerlasht, Sadaf Javaria, Mian Anjum Murtaza, Rana Khalid Iqbal, Muhammad Yousaf Quddoos, Sajida Azhar, Asad Syed, Abdallah M. Elgorban
Publikováno v:
Journal of King Saud University: Science, Vol 35, Iss 5, Pp 102709- (2023)
In this study, the effect of different bran additions on the physicochemical and rheological properties of bread dough was investigated to determine the optimum levels and combinations. Specifically, wheat bran, rice bran, and oats were added at 20%
Externí odkaz:
https://doaj.org/article/668c488fbf3a4968a7142a634f8771d9