Effect of wheat bran modification by steam explosion on structural characteristics and rheological properties of wheat flour dough - Concepedia

Concepedia

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Effect of wheat bran modification by steam explosion on structural characteristics and rheological properties of wheat flour dough

134

Citations

37

References

2018

Year

Wenjie Sui, Xuan Xie, Rui Liu, Tao Wu, Min Zhang

Food Hydrocolloids

Wheat Bran ModificationStructural CharacteristicsWheat FlourMechanical EngineeringFood EngineeringGrain Quality

References

	Year	Citations

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