Properties of whole grain wheat flour and performance in bakery products as a function of particle size - Concepedia

Concepedia

Publication | Closed Access

Properties of whole grain wheat flour and performance in bakery products as a function of particle size

108

Citations

25

References

2017

Year

Joseane Bressiani, Tatiana Oro, Gabriela Soster Santetti, J. L. de Almeida, Telma Elita Bertolin, Manuel Gómez, Luiz Carlos Gutkoski

Journal of Cereal Science

EngineeringBakery ProductsAgricultural EconomicsGrain ScienceFood EngineeringParticle SizeGrain QualityGrain Storage

References

	Year	Citations

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