Evaluation of quality attributes, nutraceutical components and antioxidant potential of wheat bread substituted with rice bran
作者： Maria Irakli , Dimitris Katsantonis , Fotis Kleisiaris
DOI: 10.1016/J.JCS.2015.06.010
关键词:
摘要: … In the present study, the effect of stabilized rice bran (RB) substitution on quality attributes, … as the level of substitution increased. Moreover, the RB substituted breads contained higher …
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