Physicochemical and sensory analyses of high fibre bread incorporated with corncob powder

• 主要な著者: Lee, Choon Min, Gan, Yee Lin, Chan, Yong Lin, Yap, Kwai Ling, Tang, Teck Kim, Tan, Chin Ping, Lai, Oi Ming
• フォーマット: 論文
• 言語: English
• 出版事項: Faculty of Food Science and Technology, Universiti Putra Malaysia 2019
• オンライン･アクセス: http://psasir.upm.edu.my/id/eprint/76418/1/21.pdf; http://psasir.upm.edu.my/id/eprint/76418/; http://www.ifrj.upm.edu.my/26%20(05)%202019/21.pdf

The primary objectives of the present work were to produce corncob powder (CCP) from corncobs and incorporate the CCP into bread formulation in order to develop high fibre bread, and to investigate the physicochemical and sensory properties of the produced high fibre bread (HFB). The corncobs were c...