Effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread

Author:

Bagdi A.,Tóth B.,Lőrincz R.,Szendi Sz.,Gere A.,Kókai Z.,Sipos L.,Tömösközi S.ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Approved methods (Methods 44-15A, 08-01, 46-30, 32-07, 66-50);AACC,1999

2. Official methods of analysis (AOAC 2003.06, AOAC 978.10);AOAC,2003

3. Consumers' beliefs about whole and refined grain products in the UK, Italy and Finland;Arvola;Journal of Cereal Science,2007

4. Aleurone: processing, nutrition, product development, and marketing;Atwell,2007

5. The nutritive value of decorticated mill fractions of wheat. 1. Chemical composition of raw and enzyme treated fractions and balance experiments with rats;Bach Knudsen;Animal Feed Science and Technology,1995

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