Effect of fermentation and particle size of wheat bran on the antinutritional factors and bread quality

Pakistan Journal of Nutrition

Volumn 7, Issue 4, 2008, Pages 521-526

  Hassan, Eiman G ^a   Awad Alkareem, Amir M ^b   Mustafa, Abdel Moniem I ^b  

^a Food Processing Research Centre   (Sudan)

^b UNIVERSITY OF KHARTOUM   (Sudan)

Author keywords

Debeira; El Nielain; Mineral content; Sasaraib; Wheat

Indexed keywords

CALCIUM; CARBOHYDRATE; CATECHIN; IRON; MINERAL; PHOSPHORUS; PHYTIC ACID; PROTEIN; TANNIN;

ARTICLE; BREAD; CHEMICAL COMPOSITION; CONTROLLED STUDY; CULTIVAR; FERMENTATION TECHNIQUE; FLOUR; FOOD ANALYSIS; FOOD QUALITY; GRAIN; NONHUMAN; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; PARTICLE SIZE; PROTEIN CONTENT; SUDAN; WHEAT BRAN;

TRITICUM AESTIVUM;

EID: 43949086165     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2008.521.526     Document Type: Article

References (34)