scholarly journals Effects of Brewer's Spent Grain on the Quality and Dietary Fibre Content of Cookies

2002 ◽  
Vol 108 (1) ◽  
pp. 23-27 ◽  
Author(s):  
S. Öztürk ◽  
Ö. Özboy ◽  
İ Cavidoğlu ◽  
H. Köksel
Keyword(s):  
Dietary Fibre ◽  
Fibre Content ◽  
Brewer’S Spent Grain ◽  
Spent Grain ◽  
Dietary Fibre Content

The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread

2017 ◽  
Vol 77 ◽  
pp. 97-101 ◽  
Author(s):  
Ewa Pejcz ◽  
Anna Czaja ◽  
Agata Wojciechowicz-Budzisz ◽  
Zygmunt Gil ◽  
Radosław Spychaj
Keyword(s):  
Dietary Fibre ◽  
Fibre Content ◽  
Wheat Bread ◽  
Naked Barley ◽  
Dietary Fibre Content

Effects of extrusion cooking on the dietary fibre content and Water Solubility Index of wheat bran extrudates

2015 ◽  
Vol 50 (7) ◽  
pp. 1533-1537 ◽  
Author(s):  
Summer Rashid ◽  
Allah Rakha ◽  
Faqir M. Anjum ◽  
Waqas Ahmed ◽  
Muhammad Sohail
Keyword(s):  
Wheat Bran ◽  
Dietary Fibre ◽  
Water Solubility ◽  
Fibre Content ◽  
Extrusion Cooking ◽  
Dietary Fibre Content
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