Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality

The core objective of current research was determined to nutritional and bioactive profile of maize bran (MB)‐enriched flour in relation to its end‐use product quality. Furthermore, rheological properties of MB‐enriched flour at different levels (5%, 10%, and 15%) were explicated through farinograph...

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Detalles Bibliográficos
Autores principales: Hussain, Muzzamal, Saeed, Farhan, Niaz, Bushra, Afzaal, Muhammad, Ikram, Ali, Hussain, Shahzad, Mohamed, Abdellatif A., Alamri, Mohamed S., Anjum, Faqir M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8194740/
https://www.ncbi.nlm.nih.gov/pubmed/34136198
http://dx.doi.org/10.1002/fsn3.2323

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8194740/
https://www.ncbi.nlm.nih.gov/pubmed/34136198
http://dx.doi.org/10.1002/fsn3.2323

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