| Autor: |
Tarek-Tilistyák J., Tarek M., Juhász-Román M., Jekő J. |
| Jazyk: |
angličtina |
| Rok vydání: |
2015 |
| Předmět: |
|
| Zdroj: |
Acta Universitatis Sapientiae: Alimentaria, Vol 8, Iss 1, Pp 118-124 (2015) |
| Druh dokumentu: |
article |
| ISSN: |
2066-7744 |
| DOI: |
10.1515/ausal-2015-0012 |
| Popis: |
Cold-pressing residue of walnut kernel (WKR) and brown linseed (BLR) was applied in wheat flour blends at 100:0, 95:5 and 90:10 ratios, of which enriched breads were baked, then stored for 3 days at ambient temperature. Colour parameters and firmness of bread crumb were measured daily. Bavarian rye-bread (BR) and wholemeal multigrain bread (WMMG) were used as competitive, marketable breads for comparing tests. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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