Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume

出版年份 2020 全文链接

标题

作者

关键词

Wheat bran, Dough rheology, Gluten, CLSM, Bread, Water retention

出版物

Volume -, Issue -, Pages 106348

出版商

Elsevier BV

发表日期

2020-09-25

DOI

10.1016/j.foodhyd.2020.106348

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