Open AccessNutritional Improvement and Rheological Characteristics of Tere (Rokak) Bread Supplemented with Inulin or Wheat Bran
Author(s) -
Rafiq M.S. Rashed,
Taqreed A. Wahwah,
Sheler Faak Ahmad,
Mohammad Wajeeh M. Saeed
Publication year - 2019
Publication title -
al-mağallaẗ al-urdunniyyaẗ fī al-ʻulūm al-zirāʻiyyaẗ
Language(s) - English
Resource type - Journals
eISSN - 2707-6415
pISSN - 1815-8625
DOI - 10.35516/jjas.v15i4.53
Subject(s) - inulin , farinograph , bran , food science , chemistry , absorption of water , rheology , bread making , wheat flour , botany , biology , materials science , raw material , organic chemistry , composite material