Quality properties of white bread with native and extruded wheat bran supplements

DK Komlenić - Czech journal of food sciences, 2009 - ideas.repec.org
The addition of wheat bran increases the nutritional value of bread, but at the same time,
decreases the dough rheological properties and taste of bread. Many investigations showed …
被引用次数：5 相关文章

Quality Properties of White Bread with Native and Extruded Wheat Bran Supplements

Ž Ugarčić-Hardi, D Koceva Komlenić… - Czech Journal of …, 2009 - cjfs.agriculturejournals.cz
The addition of wheat bran increases the nutritional value of bread, but at the same time,
decreases the dough rheological properties and taste of bread. Many investigations showed …

Quality properties of white bread with native and extruded wheat bran supplements

Ž Ugarčić-Hardi, D Koceva Komlenić, M Jukić… - Czech journal of food …, 2009 - croris.hr
Sažetak The addition of wheat bran increases the nutritional value of bread, but at the same
time, decreases the dough rheological properties and taste of bread. Many investigations …

Quality Properties of White Bread with Native and Extruded Wheat Bran Supplements

Ž Ugarčić-Hardi, DK Komlenić, M Jukić… - Czech Journal of …, 2009 - econpapers.repec.org
The addition of wheat bran increases the nutritional value of bread, but at the same time,
decreases the dough rheological properties and taste of bread. Many investigations showed …

Quality properties of white bread with native and extruded wheat bran supplements

Ž Ugarčić-Hardi, D Koceva Komlenić, M Jukić… - Czech journal of food …, 2009 - croris.hr
Sažetak The addition of wheat bran increases the nutritional value of bread, but at the same
time, decreases the dough rheological properties and taste of bread. Many investigations …