Effect of Corn Milk by-product Addition on the Physical Properties of Whole Wheat Bread
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DOI: 10.12982/cmujns.2019.0008
Abstract: Corn milk by-product (CMBP) is normally wasted or used as animal feed. In this study, fresh-CMBP (F-CMBP) and powdered-CMBP (P-CMBP) (14, 28 and 42% whole wheat flour) were used to improve the textural and other… read more here.
Keywords: whole wheat; physical properties; wwb; cmbp ... See more keywords