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Effects of substitution level and particle size of extruded soybean hull fractions on physicochemical and sensorial properties of high‐fiber pan bread during storage
The effect of adding different fractions of extruded and non‐extruded soybean hull to wheat flour at 20% and 30% and two‐particle size levels (smaller and larger than 150 μm) was studied on the physicochemical, sensorial properties, and the shelf‐life of high‐fiber molded bread. Increasing the amoun...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9731523/ https://www.ncbi.nlm.nih.gov/pubmed/36514766 http://dx.doi.org/10.1002/fsn3.3027 |