Effect of Wheat Bran Incorporation on the Physical and Sensory Properties of a South African Cereal Fried Dough

This study investigated the effect of wheat bran (WB) supplementation on the physical and sensory properties of a South African cereal fried dough (magwinya). The physical properties, instrumental texture, and sensory profile were determined for magwinya (100:0, control) and for wheat flour to wheat...

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Detalles Bibliográficos
Autores principales: Ndlala, Fortunate N., Onipe, Oluwatoyin O., Mokhele, Tabea M., Anyasi, Tonna A., Jideani, Afam I. O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915424/
https://www.ncbi.nlm.nih.gov/pubmed/31703318
http://dx.doi.org/10.3390/foods8110559

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915424/
https://www.ncbi.nlm.nih.gov/pubmed/31703318
http://dx.doi.org/10.3390/foods8110559

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