Although macadamia oil cake (MOC) is a by-product of macadamia oil processing, this material still has high nutritional value, making it a promising ingredient for food products. This study aimed to investigate effects of the MOC supplementation at different ratios on physical properties, nutritional composition and sensory quality of bread.
Nội dung trích xuất từ tài liệu:
Influence of the supplementation of macadamia oil cake powder on nutritional and sensory qualities of bread
Influence of the supplementation of macadamia oil cake powder on nutritional and sensory qualities of bread
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Tìm kiếm theo từ khóa liên quan:
Macadamia oil cake Nutritional quality Physical property Sensory quality Nutritional compositionTài liệu có liên quan:
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