Open AccessNutritional and sensory quality of wheat bread supplemented with stabilized rice bran
Author(s) -
J. K. Sangle,
Sawate Ar,
B. M. Patil,
Kshirsagar Rb
Publication year - 2017
Publication title -
food science research journal
Language(s) - English
Resource type - Journals
eISSN - 2230-9403
pISSN - 0976-1276
DOI - 10.15740/has/fsrj/8.1/112-118
Subject(s) - food science , bran , food quality , wheat flour , microbiology and biotechnology , biology , raw material , ecology