Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran
Gluten-free (GF) breads are often characterised by low nutritional quality as they are mainly starch based and contain low amounts of vitamins, minerals and in particular dietary fibre. The objective of this study was to improve the physical, nutritional and sensory quality and shelf life of rice-ba...
Saved in:
| Main Authors: | , , |
|---|---|
| 格式: | 雜誌 |
| 出版: |
2018
|
| 主題: | |
| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84865974647&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/51252 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|