Table 1 Treatment plan for bread development.

From: Biochemical and structural attributes of wheat & corn bran hydrolysates in relation to their end use-quality

Treatments

Wheat Flour (%)

Wheat Bran Hydrolysates (%)

Corn Bran Hydrolysates (%)

T0

100%

-

-

T1

90%

10%

-

T2

90%

-

10%

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