Physico-chemical properties, consumer acceptability, and proximate composition of phytosterol-fortified whole wheat bread
This study aimed to characterize whole wheat bread fortified with phytosterols (2.76% w/w). Specifically, it aimed to determine the physico-chemical properties,consumer acceptability and proximate composition, including moisture, carbohydrate, crude protein, crude fat, and crude fiber contents, of p...
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| フォーマット: | 学位論文 |
| 言語: | English |
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