Impact of inherent chemical composition of wheat and various processing technologies on whole wheat flour and its final products
Author:
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s42976-024-00544-0.pdf
Reference122 articles.
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2. Bao CL, Xu XY, Liu BW (2014) The nutrition and comprehensive utilization of wheat bran. Cereal Oils 27(8):58–60
3. Belderok B, Mesdag J, Donner DA (2000) Bread-making quality of wheat. Bread-Mak Qual Wheat. https://doi.org/10.1007/978-94-017-0950-7
4. Bemiller JN (2011) Pasting, paste, and gel properties of starch–hydrocolloid combinations. Carbohydr Polym 86(2):386–423. https://doi.org/10.1016/J.CARBPOL.2011.05.064
5. Bird AR, Regina A (2018) High amylose wheat: a platform for delivering human health benefits. J Cereal Sci 82:99–105. https://doi.org/10.1016/J.JCS.2018.05.011
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