Physicochemical and sensory analyses of high fibre bread incorporated with corncob powder
The primary objectives of the present work were to produce corncob powder (CCP) from corncobs and incorporate the CCP into bread formulation in order to develop high fibre bread, and to investigate the physicochemical and sensory properties of the produced high fibre bread (HFB). The corncobs were c...
Сохранить в:
| Главные авторы: | , , , , , , |
|---|---|
| Формат: | Статья |
| Язык: | English |
| Опубликовано: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2019
|
| Online-ссылка: | http://psasir.upm.edu.my/id/eprint/76418/1/21.pdf |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|