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   Articles with "husk fibre" as a keyword



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The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough

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recommendations! Published in 2018 at "CyTA - Journal of Food"

DOI: 10.1080/19476337.2017.1389991

Abstract: ABSTRACT Oat bran (OB) and psyllium husk fibre (PF) were incorporated into magwinya (fat cake) – a cereal fried dough with the aim of reducing oil content and evaluating some of its physicochemical properties using… read more here.

Keywords: husk fibre; fried dough; bran psyllium; oat bran ... See more keywords