Investigating the Use of Chestnut Shells to Improve Brioche Characteristics

To investigate the use of chestnut shell powder, an agricultural industry by-product, as a value-added ingredient for enhancing the nutritional profile of brioche bread, this study examined different factors such as rheological, chemical, volumetric, color properties. The study tested three levels o...

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Bibliographic Details

Published in:	Journal of Nuts
Main Authors:	Khlood Waheeb, Hussein S.H. Ridha, Mais Mazin Al-Hamdani, Thair L. Mizal, Hayder Tariq, Hanan Askar Hussny, Mustafa Abdulkareem Mustaf
Format:	Article
Language:	English
Published:	Islamic Azad University 2023-12-01
Subjects:	ecotype chestnut shell dough samples extensograph test farinograph test
Online Access:	https://ijnrs.damghan.iau.ir/article_704910_4ecf0d3e72c57036f93551d539e99f80.pdf