| Autor: |
Djamila, Deffairi, Amel, Kouidri, Fateh, Bougherra |
| Předmět: |
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| Zdroj: |
Conference Proceedings of the International Symposium on Innovative Technologies in Engineering & Science; 2014, p55-61, 7p |
| Abstrakt: |
This work aims to enhance the bran of durum wheat seen its incorporation into a cookies, and the presentation of the main contents observed in each the bran of durum either in cookies enriched with different percentage of bran incorporation. The results obtained physical and chemicals have shown that our base sample "bran" is an energy power value about 216.2 Kcal / 100g. This value is due to the presence of nutrients (carbohydrate, protein ....).Microbiological analyses reveal that our durum bran and the cookies are satisfactory with High quality. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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