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The effects of cereal brans, pseudocereal and enzymes on the Chinese steamed bread dough and bread quality
(Lincoln University, 2018-04-30)
The effect of incorporation of wheat bran, oat bran and buckwheat into Chinese steamed bread on dough rheology and quality were investigated. The additon of bran and buckwheat flour into wheat flour can influence the dough ...
The effects of blueberry and blackcurrant powder addition to oat bran paste on its physicochemical characteristics, and their subsequent in vitro glycaemic response, and cellular anticancer properties : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University
(Lincoln University, 2020)
Cereal foods supplemented with fruit ingredients have attracted the attention of consumers due to their richness of bioactive compounds (phenolic compounds), and potential health promoting effects (reducing the risk of ...