Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread

Published 2017 View Full Article

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Title
Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread
Authors
Keywords
Whole-wheat flour, Particle size, Flour quality, Chinese steamed bread quality, Crumb grain
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 82, Issue -, Pages 147-153
Publisher
Elsevier BV
Online
2017-04-18
DOI
10.1016/j.lwt.2017.04.025

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