English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The effects of replacing fat with finely ground wheat bran, at different   levels (30, 40, 50%), in biscuit formulation were investigated with respect   to dough texture and final biscuit characteristics and nutritional quality.   Fat reduction using wheat bran increased dough hardness but decreased   adhesiveness, cohesiveness, and springiness. Biscuit hardness increased and   fracturability decreased with increasing fat replacement level. Changes in   biscuit colour were detectable; lightness increased whereas yellow tone   decreased. Increasing bran level contributed to higher content of protein,   fibres and minerals. The achieved calorie reduction spanned over 14.5-16.2%.   The dietary fibre content increased 2.1-2.8 times in comparison to the   control. Over 30% fat replacement, low sensory scores were obtained. It could   be concluded that fat may be replaced in biscuit formulation, up to 30% with   wheat bran. These “reduced fat” biscuits had acceptable sensory properties   and additional nutritional improvement due to higher fibres and minerals and   fewer calories. [Projekat Ministarstva nauke Republike Srbije, br. TR31029

Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend