Effect of fermentation process, wheat bran size and replacement level on some characteristics of wheat bran, dough, and high-fiber Tafton bread

出版年份 2018 全文链接

标题

作者

关键词

Fermentation, Phytic acid, Tafton bread, Wheat bran

出版物

JOURNAL OF CEREAL SCIENCE

Volume 85, Issue -, Pages 56-61

出版商

Elsevier BV

发表日期

2018-12-01

DOI

10.1016/j.jcs.2018.11.019

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