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Cereal products constitute the basis of the diet pyramid. While the consumption of such products as bread decreases, the group of food which popularity increase is cereal snacks. Unfortunately, the dietary value of this group of foodstuffs is limited. Thus, different types of cereal bran may be added to the produced snacks to enhance their nutritive value. However, an addition of bran may have an adverse effect on quality attributes of products.

APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS