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Effects of fibre-rich rye milling fraction on the functional properties and nutritional quality of wholemeal rye bread
(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. ...