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Defatted wheat germ application: Influence on cookies’ properties with regard to its particle size and dough moisture content
- Source :
- Food Science and Technology International. 23:597-607
- Publication Year :
- 2017
- Publisher :
- SAGE Publications, 2017.
-
Abstract
- The introduction of agro-food industry by-products rich in bioactive compounds represents major challenge in food industry sector. The influence of wheat germ particle size (
- Subjects :
- Dietary Fiber
Chemical Phenomena
Food industry
Food Handling
General Chemical Engineering
Flour
Wheat flour
Industrial and Manufacturing Engineering
Food handling
0404 agricultural biotechnology
By-product
Humans
Food science
Particle Size
Water content
Triticum
Chemistry
business.industry
Water
food and beverages
Wheat germ
04 agricultural and veterinary sciences
040401 food science
Dietary fiber
Particle size
business
Nutritive Value
Food Science
Subjects
Details
- ISSN :
- 15321738 and 10820132
- Volume :
- 23
- Database :
- OpenAIRE
- Journal :
- Food Science and Technology International
- Accession number :
- edsair.doi.dedup.....2f55249ae73f543d725a6ac1a2362416
- Full Text :
- https://doi.org/10.1177/1082013217713101