Open Access Original Research

Exploring the Use of Purple Corn Cob Flour as a New Fiber Source in Pan Bread Improved by Commercial Hemicellulases

Received: 08 May 2024;  Published: 05 September 2024;  doi: 10.21926/rpn.2403013

Abstract

Bread stands out for its versatility and accessibility, appealing to individuals across various ages and social classes. Consequently, it presents an attractive opportunity for incorporating ingredients that offer health benefits to consumers. In this context, the current study aimed to evaluate the technological properties of [...]