Characterisation of a High Fibre Flour Prepared from Soy Milk By-Product and Its Potential Use in White Wheat Bread.

Foods · 2022 · PMC9740637 · PMID 36496729

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an increasing trendno p-value reported

As observed in crumb colour, the internal crumb lightness (L*) showed an increasing trend as inclusion of SMB100 flour increased.

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