Effects of the Incorporation of Arabinoxylans Derived from Selected Cereals (Rice Bran and Corn Fibre) and Sugarcane Bagasse on the Quality of Baked Foods: A Systematic Review
The supplementation of baked foods, namely cookie/biscuits, bread and cakes with agricultural by-products from cereal based fibres (rice bran and corn fibre) and sugarcane bagasse at rates of 0% - 15%; 0% - 30% and 0% - 10% respectively can significantly improve its nutritive value and enhanced its...
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
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IntechOpen
2021
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| Acceso en línea: | https://www.intechopen.com/chapters/78863 |
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