De Kock, Suretha
(University of Pretoria, 2006-12-18)
Brown bread was produced by adding three bran fractions of different sizes (Pollard < 0.75 mm diam., Select> 0.75 mm < 1.8 mm and Digestive > 1.8 mm), from the same grist, to a common base white flour. The addition of bran ...