Impact of wheat bran physical properties and chemical composition on whole grain flour mixing and baking properties

Authors

Keywords

Bread quality, Water retention capacity, Particle size, Phenolics

Journal

Volume 89, Issue -, Pages 102790

Publisher

Elsevier BV

Online

2019-06-21

DOI

10.1016/j.jcs.2019.102790

Contact the author

Explore over 38,000 international journals covering a vast array of academic fields.

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now