Development of a low-fat, high-fibre snack: effect of bran particle sizes and processing conditions

The influence of fine and medium wheat bran (WB) particle sizes on process and quality parameters of a cereal fried dough (magwinya) was investigated. Magwinya is a snack that resembles, but different from doughnut and it is commonly consumed in most Sub-Saharan African countries. The effect of WB,...

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Detalles Bibliográficos
Autores principales: Onipe, Oluwatoyin Oladayo, Beswa, Daniso, Jideani, Victoria Adaora, Jideani, Afam Israel Obiefuna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6431739/
https://www.ncbi.nlm.nih.gov/pubmed/30957045
http://dx.doi.org/10.1016/j.heliyon.2019.e01364

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6431739/
https://www.ncbi.nlm.nih.gov/pubmed/30957045
http://dx.doi.org/10.1016/j.heliyon.2019.e01364

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