Back to Search Start Over

Effects of bran hydration and autoclaving on processing quality of Chinese steamed bread and noodles produced from whole grain wheat flour

Authors :
Zhonghu He
Yan Zhang
Fengmei Gao
Source :
Cereal Chemistry. 96:104-114
Publication Year :
2018
Publisher :
Wiley, 2018.

Subjects

Subjects :
0301 basic medicine
030109 nutrition & dietetics
Bran
Chemistry
Organic Chemistry
Wheat flour
04 agricultural and veterinary sciences
Steamed bread
040401 food science
Whole grains
03 medical and health sciences
0404 agricultural biotechnology
Healthy food
Food science
Food Science

Details

ISSN :
00090352
Volume :
96
Database :
OpenAIRE
Journal :
Cereal Chemistry
Accession number :
edsair.doi...........4967e20be805231bf769af9969fc8d5e
Full Text :
https://doi.org/10.1002/cche.10113
Full Text Access
View/download PDF

Tools

Authors Abstract Subjects Details