WHITE WHEAT BRAN AND BREWERS SPENT GRAINS IN HIGH-FIBER BREAD

被引：0
|
作者：
POMERANZ, Y [1 ]
SHOGREN, MD [1 ]
FINNEY, KF [1 ]
机构：
[1] USDA,US GRAIN MKT RES CTR,MANHATTAN,KS 66502
来源：
BAKERS DIGEST | 1976年 / 50卷 / 06期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：35 / 39
页数：5
相关论文
共 50 条
  • [1] HIGH-FIBER BREAD CONTAINING BREWERS SPENT GRAIN
    PRENTICE, N
    DAPPOLONIA, BL
    [J]. CEREAL CHEMISTRY, 1977, 54 (05) : 1084 - 1095
  • [2] HIGH-FIBER BREAD CONTAINING BREWERS SPENT GRAIN
    PRENTICE, N
    DAPPOLONIA, BL
    [J]. CEREAL FOODS WORLD, 1977, 22 (09) : 459 - 459
  • [3] HIGH-FIBER BREAD CONTAINING BREWERS SPENT GRAINS AND ITS EFFECT ON LIPID-METABOLISM IN RATS
    HASSONA, HZ
    [J]. NAHRUNG-FOOD, 1993, 37 (06): : 576 - 582
  • [4] BREWERS SPENT GRAIN IN HIGH-FIBER MUFFINS
    PRENTICE, N
    [J]. BAKERS DIGEST, 1978, 52 (05): : 22 - &
  • [5] Development of high-fiber wheat bread using microfluidized corn bran
    de Erive, Maria Ortiz
    Wang, Tao
    He, Fuli
    Chen, Guibing
    [J]. FOOD CHEMISTRY, 2020, 310 (310)
  • [6] Effects of bran fermentation on quality and microstructure of high-fiber wheat bread
    Salmenkallio-Marttila, M
    Katina, K
    Autio, K
    [J]. CEREAL CHEMISTRY, 2001, 78 (04) : 429 - 435
  • [7] HIGH-FIBER COOKIES CONTAINING BREWERS SPENT GRAIN
    PRENTICE, N
    KISSELL, LT
    LINDSAY, RC
    YAMAZAKI, WT
    [J]. CEREAL CHEMISTRY, 1978, 55 (05) : 712 - 721
  • [8] UTILIZATION OF BREWERS SPENT GRAIN IN HIGH-FIBER COOKIES
    PRENTICE, N
    KISSELL, LT
    LINDSAY, RC
    YAMAZAKI, WT
    [J]. CEREAL FOODS WORLD, 1977, 22 (09) : 470 - 470
  • [9] HIGH-FIBER BREAD FROM OAT BRAN
    不详
    [J]. FOOD ENGINEERING, 1979, 51 (11): : 34 - 34
  • [10] Effect of adding wheat bran and germ fractions on the chemical composition of high-fiber toast bread
    Sidhu, JS
    Al-Hooti, SN
    Al-Saqer, JM
    [J]. FOOD CHEMISTRY, 1999, 67 (04) : 365 - 371
12345