Development of a low-fat, high-fibre snack: effect of bran particle sizes and processing conditions.

Onipe, Oluwatoyin Oladayo; Beswa, Daniso; Jideani, Victoria Adaora; Jideani, Afam Israel Obiefuna

Onipe, Oluwatoyin Oladayo; Beswa, Daniso; Jideani, Victoria Adaora; Jideani, Afam Israel Obiefuna.

Afiliação

Onipe OO; Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, Limpopo Province, South Africa.
Beswa D; Department of Life and Consumer Sciences, School of Agriculture and Life Sciences, University of South Africa, Private Bag X6, Florida 1710, Gauteng Province, South Africa.
Jideani VA; Department of Food Science and Technology, Cape Peninsula University of Technology, Faculty of Applied Sciences, PO Box 1906, Bellville 7535, Western Cape Province, South Africa.
Jideani AIO; Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, Limpopo Province, South Africa.

Heliyon ; 5(3): e01364, 2019 Mar.

Article em En | MEDLINE | ID: mdl-30957045

Palavras-chave

Food science; Food technology

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Heliyon Ano de publicação: 2019 Tipo de documento: Article País de afiliação: África do Sul País de publicação: Reino Unido

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