Influences of hydrothermal and pressure treatments on compositional and hydration properties of wheat bran and dough mixing properties of whole wheat meal

Authors :: Sean Liu
Frederick C. Felker
James A. Kenar
Yu Young Lee
Fengyun Ma
Jeffrey A. Byars
Ji Hae Lee
Byung-Kee Baik
Nathan S. Mosier
Source :: Cereal Chemistry. 98:673-682
Publication Year :: 2021
Publisher :: Wiley, 2021.

Subjects :: Meal
Bran
Chemistry
Organic Chemistry
Dietary fiber
Food science
Whole wheat
Mixing (physics)
Hydrothermal circulation
Food Science

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