Development of new types of bread fortified with partially fermented oat wholegrain flour with high betaglucan content
نویسندگان
چکیده
منابع مشابه
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چکیده ندارد.
15 صفحه اولDevelopment and Characterization of Wheat Bread with Lupin Flour
The purpose of the present work was to develop an innovative food product with good textural and sensorial characteristics. The product, a new type of bread, was prepared with wheat (90%) and lupin (10%) flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of lupin flour. The optimized product was characterized considering...
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ژورنال
عنوان ژورنال: Proceedings of the Nutrition Society
سال: 2012
ISSN: 0029-6651,1475-2719
DOI: 10.1017/s0029665112002145