EVALUATION AND UTILIZATION OF NONSTARCH POLYSACCHARIDES IN BREAD MAKING.تقييم واستخدام السكريات العديدة غير النشوية في صناعة الخبز.
ABDALLA ALI MOURAD ALLAM DAOUD;
Abstract
The nutritional benefits of bran and dietary fiber in food has increased the demand for high-fiber food ingredients. The primary difficulties of adding high levels of cereal fibers to foods include poor appearance, texture and mouthfeel. Recent inventions
Other data
| Title | EVALUATION AND UTILIZATION OF NONSTARCH POLYSACCHARIDES IN BREAD MAKING.تقييم واستخدام السكريات العديدة غير النشوية في صناعة الخبز. | Authors | ABDALLA ALI MOURAD ALLAM DAOUD | Keywords | EVALUATION AND UTILIZATION OF NONSTARCH POLYSACCHARIDES IN BREAD MAKING. تقييم واستخدام السكريات العديدة غير النشوية في صناعة الخبز. | Issue Date | 2007 | Description | The nutritional benefits of bran and dietary fiber in food has increased the demand for high-fiber food ingredients. The primary difficulties of adding high levels of cereal fibers to foods include poor appearance, texture and mouthfeel. Recent inventions |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| Binder1.pdf | 500.45 kB | Adobe PDF | View/Open |
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