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Effect of psyllium husk and wheat mill bran fractions on the microstructure and mixograph characteristics of Arabic bread
When psyllium husk, wheat bran and germ was added, Incorporation of psyllium and wheat bran may affect the dough structure, dough rheology as well as the final quality of baked Arabic flat bread, which, thus, became important for this study. Scanning Electron Micrographs (SEM) taken on Arabic bread,...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9646981/ https://www.ncbi.nlm.nih.gov/pubmed/36389210 http://dx.doi.org/10.1016/j.sjbs.2022.103479 |