The effect of adding rice bran fibre on wheat dough performance and bread quality

World Applied Sciences Journal

Volumn 14, Issue SPL ISS 3, 2011, Pages 121-125

  Bagheri, Roya ^a   Seyedein, Seyed Mehdi ^b  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Ascorbic acid; High fibre bread; Stabilized rice bran

Indexed keywords

EID: 84865044356     PISSN: 18184952     EISSN: 19916426     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

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