Fortification of wheat bread with 3-7% defatted soy flour improves formulation, organoleptic characteristics, and rat growth rate
Background: The present study designed to test effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate. Methods: Defatted soy flour (DSF) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. B...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wolters Kluwer Medknow Publications
2014-01-01
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| Series: | International Journal of Preventive Medicine |
| Subjects: | |
| Online Access: | http://www.ijpvmjournal.net/article.asp?issn=2008-7802;year=2014;volume=5;issue=1;spage=37;epage=45;aulast=Mahmoodi |