Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality

Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality

Abstract The core objective of current research was determined to nutritional and bioactive profile of maize bran (MB)‐enriched flour in relation to its end‐use product quality. Furthermore, rheological properties of MB‐enriched flour at different levels (5%, 10%, and 15%) were explicated through fa...

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Bibliographic Details
Main Authors: Muzzamal Hussain, Farhan Saeed, Bushra Niaz, Muhammad Afzaal, Ali Ikram, Shahzad Hussain, Abdellatif A. Mohamed, Mohamed S. Alamri, Faqir M. Anjum
Format: Article
Language:English
Published: Wiley 2021-06-01
Series:Food Science & Nutrition
Subjects:
bread quality
maize bran‐enriched flour
nutritional composition
rheological properties
water‐holding capacity
Online Access:https://doi.org/10.1002/fsn3.2323

Internet

https://doi.org/10.1002/fsn3.2323

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