Development of a procedure for the production of oat-supplemented wheat bread
Oat (Avena Sativa L.) is characterized by a high content of protein with a favorable amino acid composition, β-glucans, and unsaturated fatty acids. This study aimed to determine the factors affecting the physical properties and sensory value of bread made of wheat combined with oats. The research...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Can Tho University Publisher
2024-03-01
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| Series: | CTU Journal of Innovation and Sustainable Development |
| Subjects: | |
| Online Access: | https://ctujs.ctu.edu.vn/index.php/ctujs/article/view/656 |
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