Browsing Gastroenterology & Hepatology by Subject "High-fibre rye flour"
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(Journal of Food Science and Technology-Mysore, 2020-01)The goal was to assess the effects of partial replacement of wholemeal rye flour with 30%, 40% and 50% of the high-fibre rye flour (HFRF) on nutritional quality and sensory and physicochemical characteristics of breads. ...