Effect of corn bran as dietary fiber addition on baking and sensory quality

Biocatalysis and Agricultural Biotechnology

Volumn 1, Issue 4, 2012, Pages 348-352

  Singh, Mukti ^a   Liu, Sean X ^a   Vaughn, Steven F ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Baking quality; Corn bran; Particle size; Physical characteristics; Rheology; Sensory evaluation

Indexed keywords

ZEA MAYS;

EID: 84866402824     PISSN: 18788181     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.bcab.2012.02.005     Document Type: Article

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