Open AccessEffect of Refined Milling on the Nutritional Value and Antioxidant Capacity of Wheat Types Common in Ethiopia and a Recovery Attempt with Bran Supplementation in Bread
Author(s) -
Heshe GG,
Haki GD,
Woldegiorgis AZ
Publication year - 2015
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000506
Subject(s) - bran , food science , antioxidant capacity , microbiology and biotechnology , antioxidant , value (mathematics) , biology , chemistry , mathematics , biochemistry , statistics , raw material , ecology
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