Impact of wheat bran micronization on dough properties and bread quality: Part I – Bran functionality and dough properties - Concepedia

Concepedia

Publication | Closed Access

Impact of wheat bran micronization on dough properties and bread quality: Part I – Bran functionality and dough properties

69

Citations

35

References

2021

Year

Suyun Lin, Xiaoxuan Jin, Jing Gao, Ziyou Qiu, Jian Ying, Yong Wang, Zhizhong Dong, Weibiao Zhou

Grain ScienceDough PropertiesWheat Bran MicronizationFood EngineeringGrain QualityFood StructureBran FunctionalityGrain Storage

References

	Year	Citations

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