Use of Oat Bran in Bread: Fiber and Oil Enrichment and Technological Performance-Reference-Cited by-同舟云学术

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Use of Oat Bran in Bread: Fiber and Oil Enrichment and Technological Performance

Published:2011 Issue:06 Volume:02 Page:553-559
ISSN:2157-944X
Container-title:Food and Nutrition Sciences
language:
Short-container-title:FNS

Author:

Beccerica Sofia,Torre María A. de la,Sanchez Hugo D.,Osella Carlos A.

Publisher

Scientific Research Publishing, Inc.

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The effect of bread-making methods on functional and quality characteristics of oat bran blended bread;International Journal of Gastronomy and Food Science;2021-12

2. The effect of Moringa peregrina seed husk on the in vitro starch digestibility, microstructure, and quality of white wheat bread;LWT;2021-01

3. Reformulation of bread rolls using oat fibre: An acceptable way of dietary fibre enrichment?;Nutrition Bulletin;2020-05-05

4. Physico-chemical and nutritional characterization of cereals brans enriched breads;Scientific African;2020-03

5. Textura, color y aceptación sensorial de tortillas y pan producidos con harina de ramón (Brosimum alicastrum) para incrementar la fibra dietética total;Ciencia & Tecnología
Agropecuaria;2019-09-04

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