| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6378128 | Journal of Cereal Science | 2012 | 7 Pages |
Abstract
⺠Rice bran addition improved the structural and textural properties of GF bread. ⺠Sensory acceptance was increased after bran addition. âºÂ Nutritional values (protein and DF content) were improved by rice bran addition. ⺠IDF-SDF ratio can be favourable influenced by selected rice bran types. ⺠Addition of bran sources with high SDF extended shelf-life.
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Authors
Yuthana Phimolsiripol, Amornrat Mukprasirt, Regine Schoenlechner,