The formulation of a nutraceutical bread mix using sorghum, barley, and flaxseed /

Sorghum bran, barley flour, and flaxseed were substituted at different levels to achieve an acceptable bread formulation. The sorghum bran was substituted at 5-10% of the total flour while barley flour and flaxseed remained constant at 5 and 2%, respectively. The barley flour was also substituted at...

Full description

Bibliographic Details

Main Author:	Rudiger, Crystal Renee'
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2003.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy