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

Czech Journal of Food Sciences

Volumn 27, Issue SPEC. ISS., 2009, Pages

  Ugarcic hardi Z ^a   Koceva komlenic D ^a   Jukic M ^a   Kules A ^a   Jurkin, I ^a  

^a JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

Author keywords

Bread quality; Bread texture; Extruded wheat bran

Indexed keywords

TRITICUM AESTIVUM;

EID: 69049094394     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (12)

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