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

• المؤلفون الرئيسيون: Lee, Choon Min, Gan, Yee Lin, Chan, Yong Lin, Yap, Kwai Ling, Tang, Teck Kim, Tan, Chin Ping, Lai, Oi Ming
• التنسيق: مقال
• اللغة: English
• منشور في: Faculty of Food Science and Technology, Universiti Putra Malaysia 2019
• الوصول للمادة أونلاين: 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...