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Browsing by Subject "Food -- Fiber content"

Browsing by Subject "Food -- Fiber content"

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  • Malek, Amal Mohammed (2001)
    Red wheat bran, white wheat bran, and oat fiber, were used at 18, 16, 24, 32, and 40percent substitution levels to form composite flours with regular white flour. These composite flours were baked into flat, double-layered ...

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