Litcius/Paper detail

The effect of bread-making methods on functional and quality characteristics of oat bran blended bread

Marijana B. Saka, Berrin Özkaya, İrem Saka

2021International Journal of Gastronomy and Food Science30 citationsDOI

Topics & Concepts

Food scienceBranPhytic acidAntioxidantChemistryDietary fiberBread makingTasteRaw materialBiochemistryOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications
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