Sheikholeslami, Z.; Ataye-Salehi, E.; Taghinia, P.
(JKUAT, 2018-02-16)
In this research roasted and sonicated rice bran we
re added at different levels (0, 5, 10,
and 15% w/w) to wheat flour for the production of s
emi-voluminous bread. Dough's
rheological properties as ...