Effects of different milling processes on whole wheat flour quality and performance in steamed bread making

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Title
Effects of different milling processes on whole wheat flour quality and performance in steamed bread making
Authors
Keywords
Whole wheat flour, Milling process, Quality, Steamed bread, Texture
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 62, Issue 1, Pages 310-318
Publisher
Elsevier BV
Online
2014-09-16
DOI
10.1016/j.lwt.2014.08.030

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