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What is Rref 25 about?

The study investigates gluten-free and high protein-fiber wheat flour blends, specifically focusing on the nutritional composition, functional properties, and sensory attributes of various blends including wheat, soycake, rice bran, and oat bran. Results indicate that the blend with wheat, soycake, rice bran, and oat bran (WSRO) exhibits higher macro-micronutrient content and essential amino acids compared to control samples. Sensory evaluations ranked the control flour (Cerolina) highest, followed by other

Author

devarajugattusrija

Language

EN