Effect of size reduction on colour, hydration and rheological properties of wheat bran
出版年份 2017 全文链接
标题
Effect of size reduction on colour, hydration and rheological properties of wheat bran
作者
关键词
-
出版物
Food Science and Technology
Volume 37, Issue 3, Pages 389-396
出版商
FapUNIFESP (SciELO)
发表日期
2017-03-10
DOI
10.1590/1678-457x.12216
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Wheat milling by-products and their impact on bread making
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