scholarly journals Sorption equilibrium moisture and isosteric heat of Chinese wheat bran products added to rice to increase its dietary fibre content

2021 ◽  
Author(s):  
Xingjun Li ◽  
Xu Han ◽  
Lisi Tao ◽  
Ping Jiang ◽  
Wen Qin
Keyword(s):  
Wheat Bran ◽  
Dietary Fibre ◽  
Isosteric Heat ◽  
Fibre Content ◽  
Sorption Equilibrium ◽  
Chinese Wheat ◽  
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

Sorption equilibrium moisture and isosteric heat of Chinese wheat flours

2017 ◽  
Vol 9 (4) ◽  
pp. 435-449 ◽  
Author(s):  
X. Han ◽  
X. Wang ◽  
X.-J. Li ◽  
P. Jiang
Keyword(s):  
Isosteric Heat ◽  
Sorption Equilibrium ◽  
Chinese Wheat ◽  
Wheat Flours

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
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