Structural and nutritional portrayal of rye‐supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy
Abstract In the present study, four different variants, namely Gp‐1, Gp‐2, Gp‐3, and Gp‐4, were characterized for their nutritional and fatty acid profile. Later on, the nutritionally superior variant was used for bread preparation. Purposely, composite flour was prepared with different ratios of wh...
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| Autores principales: | , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Wiley
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/bf0e881ad7b24608a234221ea7b16888 |
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